Hash Brown & Chicken Brunch Casserole

• 15 large eggs, beaten
• 1 package (28 ounces) frozen O'Brien potatoes
• 1 rotisserie chicken, skin removed, shredded
• 1-1/2 cups 2% milk
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 2 cups shredded cheddar cheese, divided
• 5 green onions, chopped
• 3 tablespoons minced fresh cilantro
• 1 teaspoon ground cumin
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper

1. In a very large bowl, combine eggs, potatoes, chicken, milk, tomatoes, 1 cup cheese, green onions, cilantro and seasonings until blended. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Refrigerate, covered, several hours or overnight.
2. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Let stand 5-10 minutes before serving.

eggs, frozen obrien potatoes, rotisserie chicken, milk, tomatoes, cheddar cheese, green onions, fresh cilantro, ground cumin, salt, pepper

Taken from www.tasteofhome.com/recipes/hash-brown-chicken-brunch-casserole/ (may not work)