Hashbrown Chicken Casserole Recipe
This hearty and comforting Hashbrown Chicken Casserole is a crowd-pleaser that’s easy to make and even easier to eat. It’s a perfect dish for a weeknight dinner or a potluck.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked, shredded chicken | 3 cups |
| Frozen hashbrowns, thawed | 1 package (30 oz) |
| Cream of chicken soup | 1 can (10.5 oz) |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Sour cream | 1 cup |
| Milk | 1/2 cup |
| Unsalted butter, melted | 1/2 cup |
| Shredded cheddar cheese | 1 1/2 cups |
| Chopped onion | 1/2 cup |
| Garlic powder | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Crushed cornflakes or breadcrumbs (optional) | 1 cup |
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Combine Ingredients: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and pepper. Stir until well combined.
- Add Chicken and Hashbrowns: Add shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until well combined.
- Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs.
- Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.
- Serve: Let cool slightly before serving. Garnish with parsley, if desired.
