HASH BROWN CHICKEN JALAPEÑO CASSEROLE

HASH BROWN CHICKEN JALAPEÑO CASSEROLE 2 cooked chicken breasts, shredded 2 Jalapeños, cut into rondelle 1⅓ cups sweet corn 1 cup ricotta cheese 1 cup heavy cream 16 ounces mozzarella cheese, shredded 2 packages Hungry Jack Cheesy Hashbrowns salt and pepper Preheat oven to 400F. Choose a cooking method for the chicken, it can either be grilled, boiled for 10 minutes, or cooked in the slow cooker. Leftover pulled chicken can also be used. Mine was slow cooked and shredded, a rotisserie chicken can also be used. Shred the chicken and add it to the bottom of a 9x9 inches baking dish. Top with 1 cup of sweet corn and the 2 jalapeños cut into rondelles. If you want to reduce the spiciness of this dish, remove the seeds from the peppers. In a medium sauce pan, over medium heat combine ricotta cheese, heavy cream and 8 ounces of shredded mozzarella cheese. Stir until the cheese is melted and the mixture is smooth and combined, about 4-5 minutes. Add salt and pepper to taste. Pour the mixture over the chicken. Top with ⅓ cup of sweet corn and 8 ounces of shredded mozzarella cheese. Cook hash browns per package direction and add them as the final top layer. Bake for 20 - 25 mins at 400F and broil for 2 minutes. Remove from oven, let the casserole stand at room temperature for 10-15 minutes, top with extra jalapeños (optional) and serve.