Cheesy Chicken Hashbrown Casserole
A creamy, cheesy casserole that combines hashbrowns and chicken, perfect for busy nights and reheating for lunch.
Ingredients
Main ingredients
- 24-30 oz Frozen shredded hashbrowns, thawed if possible If baked from frozen, may require additional baking time.
- 2-3 cups Cooked chicken, shredded or diced Can use rotisserie chicken or any leftover cooked chicken.
- 2 cans Cream of chicken soup Or use one large family size can.
- 1-1.5 cups Sour cream Adjust based on creaminess preference.
- 2 cups Shredded cheddar cheese Plus extra for topping.
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt and pepper Season to taste.
- Optional: chopped green onions or bacon bits
- Optional topping: crushed cornflakes or buttery crackers Mix with melted butter for added texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- In a large bowl, mix cream of chicken soup, sour cream, garlic powder, onion powder, pepper, and a little salt.
- Fold in the cooked chicken, thawed hashbrowns, and shredded cheddar cheese until evenly coated.
Baking
- Spread the mixture into the greased baking dish.
- Top with extra cheese or a crunchy topping like crushed cornflakes mixed with melted butter.
- Bake for about 40 to 50 minutes until bubbling around the edges and golden on top.
- Let it sit for 10 minutes before serving to allow it to set.
Notes
Thaw hashbrowns for best texture; adjust salt levels as required; can add veggies or spiciness depending on preference.