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Introduction
Creamy, cheesy, and packed with comforting flavor, this Hashbrown Chicken Casserole is the ultimate weeknight dinner or potluck favorite. With shredded chicken, hashbrown potatoes, and a rich, cheesy sauce all baked into one golden, bubbly dish, it’s easy to make and even easier to love. Think of it as the best parts of breakfast and dinner, all in one!
Ingredients (Serves 6–8)
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional topping: 1 cup crushed cornflakes or Ritz crackers + 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix the base:
In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper. Stir until smooth. - Add the rest:
Fold in the shredded chicken, hashbrowns, and 1 1/2 cups of the shredded cheese. Mix until everything is well coated. - Assemble:
Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup cheese. - Optional crunchy topping:
Mix crushed crackers or cornflakes with melted butter and sprinkle over the casserole for added texture. - Bake for 40–45 minutes, or until hot and bubbly and the top is lightly golden.
- Cool and serve:
Let it sit for 5 minutes before serving. Pairs great with a fresh green salad or steamed veggies.
Tips & Variations
- Use cream of mushroom or cream of celery soup for a twist.
- Add cooked broccoli or peas for extra veggies.
- Spice it up with a dash of hot sauce or diced green chiles.
Enjoy !!
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