1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 jalapeño pepper, seeded and minced
How to Make It
Preheat oven to 375°
Heat oil in a large cast-iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot; sauté 1 1/2 minutes. Add chicken and next 7 ingredients (chicken through salt); bring to a boil. Reduce heat, and simmer for 2 minutes. Bake at 375° for 10 minutes. Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.
I've been making this recipe since it was first published in 2003. I use a store-bought rotissiere chicken and I defrost the frozen hash browns overnight in the fridge or in the microwave. I double the amount of bbq sauce (we use Sweet Baby Ray's).
I did not care for this dish. Rather than my hash being soaked as other commenters have noted, my hash did not have enough sauce (perhaps I over compensated after reading all of the reviews). The veggies did not seem to blend well together, and although I used our favorite bbq sauce, the taste was very odd. I would not make this dish again.
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