Hashbrown Chicken Casserole Recipe

👩‍🍳 Instructions:

Dissolve Jell-O:
In a large mixing bowl, dissolve the Jell-O in 1 cup of boiling water. Stir until fully dissolved.

Add liquids:
Stir in ½ cup cold water and the reserved pineapple juice (about ½ to ¾ cup).

Mix in cranberry sauce:
Break up the jellied cranberry sauce with a fork, then add it to the Jell-O mixture. Stir well to combine.

Add pineapple and pecans:
Stir in the drained crushed pineapple and chopped pecans.

Chill:
Pour the mixture into a serving dish or mold. Cover and refrigerate for at least 4 hours, or until set.

Serve:
Once fully set, slice and serve chilled.

Would you like the actual Hashbrown Chicken Casserole recipe next? The title suggests it, but this one is a festive cranberry salad!