Chicken Hash With A Parmesan Crust


1/2 stick unsalted butter
3 cups onions, diced
3 cups diced red/green bell pepper
5 cups cooked, shredded chicken, about 2 lbs
4 cups peeled, cooked, diced potatoes
1 cup green seedless grapes, halved
1 (10 and 1/2 oz) can cream of celery soup
kosher salt and black pepper to taste
1 egg beaten
1/2 cup fresh Parmesan cheese, grated
This is an easy to prepare delicious chicken hash with potatoes, bell pepper onions, green grapes and a celery soup sauce topped with a Parmesan crust.

  • Preheat the oven to 400 degrees.
  • In a large saute pan add the butter and using medium-high heat saute the onions and garlic and saute until tender. About 5 minutes.
  • Add the peppers, chicken, potatoes, and soup and stir to combine well. 
  • Simmer for 10 minutes, then add the grapes.
  • Coat a glass baking dish with non stick spray and pour in the chicken mixture.
  • Brush the egg over top of the mixture, then evenly sprinkle the Parmesan over the top.
  • Bake for 10-15 minutes or until the top is golden.




15 min


20 min


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