A crowd-pleaser for busy weeknights or gatherings, this Hashbrown Chicken Casserole is both comforting and easy to make!
Ingredients:
Cooked, shredded chicken: 3 cups
Frozen hashbrowns: 30 oz (1 packet), thawed
Cream of chicken soup: 1 can (10.5 oz)
Cream of mushroom soup: 1 can (10.5 oz)
Sour cream: 1/4 cup
Milk: 1/4 cup
Unsalted butter: 1/2 cup, melted
Cheddar cheese: 1.5 cups, shredded (divided)
Onion: 1/2 cup, finely chopped
Garlic powder: 1 tsp
Salt: 1.25 tsp
Black pepper: 3/4 tsp
Breadcrumbs or crushed cornflakes (optional): 1 cup
Instructions:
- Preheat the oven: Set your oven to 400°F (200°C).
- Mix the casserole base: In a large bowl, combine thawed hashbrowns, cooked chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, melted butter, chopped onion, garlic powder, 1 cup of cheddar cheese, salt, and pepper. Mix until evenly combined.
- Assemble in baking dish: Transfer the mixture to a greased 9×13-inch baking dish. Smooth it out evenly.
- Add toppings: Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If desired, add a layer of breadcrumbs or crushed cornflakes for extra crunch.
- Bake: Place the casserole in the preheated oven and bake for 45–50 minutes, or until it’s bubbling and golden brown on top.
- Cool and garnish: Let the casserole cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Enjoy this hearty and flavorful dish! Perfect with a side salad or steamed veggies.