• 30
    Prep Time
  • 20
    Cook Time
  • 6

Cheesy Chicken Jalapeno Casserole


  • 2 cooked chicken breasts, shredded
  • 2 Jalapeños, cut into rondelle
  • 1 1/3 Cups sweet corn
  • 1 Cup ricotta cheese
  • 1 Cup heavy cream
  • 16 ounces mozzarella cheese, shredded
  • 2 packages Hungry Jack Cheesy Hashbrowns
  • Salt and pepper


  1. Preheat oven to 400ºF.
  2. Choose a cooking method for the chicken—grilled, boiled for 10 minutes, or cooked in the slow cooker. Leftover pulled chicken can also be used.
  3. Shred the chicken and add it to the bottom of a 9×9 inches baking dish. Top with 1 Cup of sweet corn and the 2 jalapeños cut into rondelles. If you want to reduce the spiciness of this dish, remove the seeds from the peppers.
  4. In a medium sauce pan, over medium heat combine ricotta cheese, heavy cream, and 8 ounces of shredded mozzarella cheese. Stir until the cheese is melted and the mixture is smooth and combined, about 4-5 minutes. Pour the mixture over the chicken.
  5. Top with ⅓ Cup of sweet corn and 8 ounces of shredded mozzarella cheese.
  6. Cook hashbrowns according to package directions and add them as the final top layer.
  7. Bake for 18 mins at 400ºF and broil for 2 minutes.
  8. Remove from oven, let the casserole stand at room temperature for 10-15 minutes, top with extra jalapeños (optional) and serve.

By peasandpeonies.com