Easy Hashbrown Chicken Casserole Recipe: Comfort Food at Its Best
Ingredients
- Cooked and shredded chicken – 3 cups
- Defrosted hashbrowns – 30 ounces (1 packet)
- Cream of chicken soup – 10.5 ounces (1 can)
- Cream of mushroom soup – 10.5 ounces (1 can)
- Sour cream – 1 cup
- Milk – 1/2 cup
- Melted unsalted butter – 1/2 cup
- Shredded cheddar cheese – 1.5 cups (divided)
- Chopped onion – 1/2 cup
- Garlic powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Black pepper – 1/2 teaspoon
- Breadcrumbs or crushed cornflakes (optional) – 1 cup
Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
In a large bowl, combine the cream of chicken soup and cream of mushroom soup. Stir in sour cream, milk, melted butter, garlic powder, salt, and pepper until well blended.
Add the defrosted hashbrowns, chopped onion, 1 cup of shredded cheddar cheese, and shredded chicken to the soup mixture. Mix thoroughly until all ingredients are evenly combined.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs for a crispy topping.
Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbling and golden brown on top.
Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley for an extra touch of freshness. Enjoy this hearty and comforting meal!
