Hashbrown Chicken Jalapeño Casserole

Hashbrown 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 (4.2 oz each) hash browns I used the Hungry Jack brand salt and pepper to taste 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 or rotisserie chicken can also be used. Mine was slow cooked and shredded. 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 rondelle. 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 directions and add them as the final top layer. Bake for 20 - 25 mins at 400F and broil for 2-4 minutes. Remove from oven, let the casserole stand at room temperature for 10-15 minutes, top with extra jalapeños (optional) and serve.