Photography: Randy Mayor; Styling: Jan Gautro
Yield
6 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 375°

Step 2

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.

Ratings & Reviews

2hoyas99's Review

kkwild
April 11, 2010
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).

CSams177's Review

2hoyas99
September 22, 2009
This dish was fairly quick and easy to prepare and cook. The whole family really liked this dish, even my 3 year old. I didn't have celery so I left it out. I would definitely make this again.

kkwild's Review

CSams177
May 27, 2009
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.