Cheesy Chicken and Potato Casserole

• 1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
• 2 cups frozen Southern-style hash browns
• 2 cups chopped cooked boneless skinless chicken breasts
• 1/2 cup chopped onions
• 1/2 cup finely chopped red peppers
• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce

1. Heat oven to 400F.
2. Reserve 1/2 cup cheese.
3. Combine hash browns and remaining cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
4. Top with remaining ingredients; cover.
5. Bake 40 min.
6. Sprinkle with reserved cheese; bake, uncovered, 5 min.
7. or until melted.

cheddar cheese, frozen southern, chicken breasts, onions, red peppers, bullseye

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-potato-casserole-180899.aspx (may not work)