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.

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