Chicken Verde Casserole

It has been forever and I am sorry for the lapse.  Life has been super busy and I have been just cooking my basic meals(most on the blog) and haven't had time to branch out beyond for awhile.  Being pregnant doesn't help either, some nights it is just a feat to put something on the table, but that is still no excuse. 

I was actually very surprised by this recipe.  I like verde sauce and with the hashbrowns it gives a neat contrast.  Just be sparing with the chipotle seasoning if you aren't in to spicy, but the combo of chipotle to verde sauce is delicious!  Try this recipe out!  I also assembled this cassarole ahead of time and then baked it later that day, which made it so easy! (if you do this just add about 10-20 minutes more on baking time, 10 for if in fridge for the day or 20 if in the freezer).

Shopping List:
1) Boneless Skinless Chicken Breasts (about 1lb.)

2) Verde Sauce

3) Chipotle Seasoning

4) Frozen Hashbrowns (1 bag)

5) Sour Cream

6) Monteray Jack Cheese or Pepper Jack

Optional: Green Onions or Scallions
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To Begin:

Start by preheating oven to 400.

In a bowl mix the frozen hashbrowns, 1 to 1 and half cups sour cream, add salt and pepper to taste along with a little bit of paprika if you like it.
Spread over the bottom of a rectangular casserole.

Butterfly your chicken breasts, then season with salt, pepper and chipotle seasoning (about 2 teaspoons).
Lay over the hashbrowns.

Pour verde sauce over the top.  I used about 3/4 of the jar.

Cover with aluminum foil.

Bake for about 35-45 minutes (I noticed one time a made it the chicken was cooked after 35 and then the next time not until about 40ish minutes).

Then uncover and sprinkle with cheeese.

Place back in oven for about 5-10 minutes depending on how browned you want the cheese.

Let stand 5 minutes and then serve.

Enjoy!

Hot out of the oven, with green onions