INGREDIENTS

• 1 box of Hungry Jack® Cheesy Hashbrowns (4.2 oz)
• 1 Chicken Breast, chopped into small pieces
• 1 carrot, chopped
• 1/2 Cup onion, chopped into small pieces
• 1 Tbsp oil
• 1 Tbsp flour
• 1.5 Cups milk
• 3-4 Tbsp Buffalo Wings Hot Sauce
• 2 1/4 Cup shredded cheddar cheese
• 1/2 Cup peas
• 1 Cup cooked pasta

INSTRUCTIONS

1. Cook pasta as per package directions and set aside once cooked
2. Fill the box with hot water up to the level mentioned on the box. Let it sit for 15 minutes. Then make sure there is no excess water left.
3. Heat oven to 400ºF and add oil in a baking dish.
4. Mix hashbrowns with shredded cheese, salt & pepper. Transfer these onto an oiled baking dish and bake for 30-45 minutes or until potatoes are cooked through.
5. While hashbrowns are getting ready, get the sauce ready.
6. In a skillet, add oil.
7. Add chopped carrots & onions along with a pinch of salt. Cook until softened. Add flour and stir until raw smell of flour is gone.
8. Add milk while continuously stirring
9. Add salt and pepper. Keep cooking until it gets thick.
10. Turn off the gas and add buffalo sauce & cheese mix.
11. Fold in chopped chicken, peas, cooked pasta and mix.
12. Once the hashbrowns are done, pull them out of the oven. Scoop out hashbrowns just leaving enough to make a base or a bed for the cheesy mixture in the pan. Top the bed of hashbrowns with this mixture and then cover with the remaining hashbrowns.
13. Cook at 350ºF for 15 – 17 minutes. Top the hashbrowns with 2 Cups shredded cheese and turn the oven to broiler setting.
14. Broil the dish until cheese is bubbling & melty. By this time chicken should be cooked throughout too.
15. Serve just as it is with a salad or drizzled with blue cheese dressing!