Here is a clean, classic, reliable recipe for Hashbrown Chicken Casserole—creamy, comforting, and perfect for family dinners or potlucks.

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Hashbrown Chicken Casserole

Ingredients

• 3 cups cooked chicken, shredded or diced

• 1 package (30–32 oz) frozen shredded hashbrowns, thawed

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1 ½ cups shredded cheddar cheese (divided)

• 1 small onion, finely chopped (optional)

• ½ cup melted butter

• Salt and pepper, to taste

• 1 cup crushed cornflakes or crackers (optional topping)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Mix the base:
   In a large bowl, combine the hashbrowns, cream of chicken soup, sour cream, melted butter, onion (if using), salt, and pepper. Stir until well blended.

3. Add the chicken and cheese:
   Fold in the cooked chicken and 1 cup of the cheddar cheese.

4. Transfer to the baking dish:
   Spread the mixture evenly.

5. Topping:
   Sprinkle the remaining ½ cup cheddar cheese on top.
   If desired, add a layer of crushed cornflakes or crackers for crunch.

6. Bake:
   Bake for 45–55 minutes, or until the casserole is hot, bubbly, and lightly golden.

7. Rest and serve:
   Let it sit for 5–10 minutes before serving.

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Tips

• Substitute cream of mushroom or cream of celery for variation.

• Add peas, broccoli, or mixed vegetables for a one-pan meal.

• Rotisserie chicken works perfectly.

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If you want, I can also make:
• A lighter version
• A spicy version
• A slow-cooker version
• A short, blog-ready intro

Just tell me!