Total: 1 hr
Bake: 50 min
Servings: 8-10 servings
3 tablespoons butter, plus more for dish
1 onion, chopped
1 red pepper, chopped
1 jalapeno, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of chicken soup
1 pkg maple sausage links, cooked and chopped
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, cook sausage links according to package. Slice into small pieces and set aside.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add onion and peppers, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of chicken soup, cheese, garlic powder, hash browns, sausage and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes or until hot and bubbly.
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