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!
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