INSTRUCTIONS

• 1. In a medium saucepot, heat butter.
• 2. Sauté onions, carrots, and celery before adding chicken.
• 3. Add flour and cook for 30 seconds.
• 4. Add stock slowly and stir until well incorporated.
• 5. Bring to a boil and remove from heat.
• 6. In a 6in cast iron pan, add the chicken gravy mixture and top with buffalo chicken hashbrowns.
• 7. Top with cheddar cheese and parmesan cheese.
• 8. Bake at 375F for 5 minutes.
• 9. Remove from oven and garnish with green onions and blue cheese.