Cheesy Chicken Hashbrown Casserole
Ingredients
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4 cups frozen shredded hashbrowns (thawed)
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2 cups cooked chicken, shredded (rotisserie or boiled)
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1/2 cup milk
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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2 cups shredded cheddar cheese (plus extra for topping)
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1/2 cup crushed cornflakes or breadcrumbs (optional, for topping)
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2 tablespoons butter, melted (optional, for topping)
Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish.
2. Mix the Casserole
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In a large bowl, combine:
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Thawed hashbrowns
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Shredded chicken
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Cream of chicken soup
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Sour cream
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Milk
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Garlic powder, onion powder, salt, and pepper
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2 cups shredded cheddar cheese
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Stir until everything is evenly combined.
3. Transfer & Top
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Pour mixture into the prepared baking dish.
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If using, mix crushed cornflakes or breadcrumbs with melted butter and sprinkle over the top.
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Sprinkle extra cheddar cheese on top for an extra cheesy crust.
4. Bake
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Bake uncovered for 45–55 minutes, until bubbly and golden on top.
5. Serve
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Let rest for 5–10 minutes before serving.
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Garnish with chopped parsley or green onions if desired.
Tips
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Add sautéed onions, bell peppers, or mushrooms for extra flavor.
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Make it ahead: Assemble the casserole, cover, and refrigerate overnight—bake the next day.
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For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese.
I can also provide a slow-cooker version of this casserole if you want a hands-off option.
Do you want me to do that?
