Ingredients

Hash Brown Layer:

1 package 30 oz frozen hash browns, thawed, or 30 oz fresh bagged hash browns

1 C light sour cream

1 C shredded cheddar cheese

Spices (use what you like- I added garlic and paprika)

Chicken Layer:

3 C cooked shredded skinless boneless chicken

5 tbsp unsalted butter

6 tablespoons all-purpose flour

2 cups whole milk

1 C apple cider

1 teaspoon salt

1/4 teaspoon ground black pepper

1 C shredded cheddar

Crumb Layer:

Italian Bread Crumbs

Paprika

Black Pepper

Onion Powder

1/2 C shredded cheese

Preparation

  1. Preheat oven to 375°F. Lightly grease a 13x9x2-inch baking dish.

  2. To assemble hash browns layer: Combine hash browns, sour cream, cheese, and spices in a large bowl. Spread in bottom of baking dish.

  3. To assemble chicken layer: Mix milk and apple cider and set aside. Melt the 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk mixture in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, 2 cups of the cheese, and stir well. Mix in cut chicken. Pour into the prepared dish over the hash brown layer.

  4. To assemble the crumb layer: In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and spices. Sprinkle evenly over the chicken layer and bake until golden brown and bubbly, about 30-45 minutes.

Leftovers reheat very well in the microwave.