Creamy Hashbrown Chicken Casserole

 



Creamy Hashbrown Chicken Casserole


Looking for a hearty, no-fuss dinner that’s guaranteed to please a crowd? This Creamy Hashbrown Chicken Casserole blends comfort food staples into one deliciously cheesy dish—perfect for busy weeknights or a potluck favorite.


Ingredients:

3 cups cooked chicken, shredded


1 (30 oz) bag frozen hashbrowns, thawed


1 (10.5 oz) can cream of chicken soup


1 (10.5 oz) can cream of mushroom soup


1/4 cup sour cream


1/4 cup milk


1/2 cup unsalted butter, melted


1 1/2 cups shredded cheddar cheese, divided


1/2 cup diced onion


1 tsp garlic powder


3/4 tsp salt


1/2 tsp black pepper


1 cup crushed cornflakes or breadcrumbs (optional, for topping)


Instructions:


Mix the Base:

In a large bowl, stir together the shredded chicken, thawed hashbrowns, both cans of soup, sour cream, milk, melted butter, chopped onion, 1 cup of cheese, and seasonings. Mix until fully combined.


Assemble the Casserole:

Spoon the mixture into a greased baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Add crushed cornflakes or breadcrumbs if you’d like a crispy topping.


Bake It Up:

Preheat your oven to 400°F (200°C). Bake uncovered for 45–50 minutes, or until golden and bubbling around the edges.


Cool and Serve:

Let the casserole rest for a few minutes before serving. Garnish with fresh parsley for a touch of color if desired.


Tip: Leftovers reheat beautifully—this dish might taste even better the next day!


Post a Comment

0 Comments