Cheesy Chicken and Hashbrown Casserole
This cheesy chicken and hashbrown casserole combines tender chicken, creamy soup, melted cheese, and golden-baked hash browns into a cozy meal that comes together fast and feeds the whole family.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups cooked shredded chicken rotisserie or leftovers
- 1 bag frozen hash browns 30 oz, thawed
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 oz
- 2 cups shredded cheddar cheese sharp or mild
- ½ cup melted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt to taste
- pepper to taste
- crushed cornflakes or Ritz crackers optional, for crunchy topping
Instructions
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking dish lightly.
- In a big bowl, toss together the chicken, hash browns, sour cream, soup, cheese, and melted butter.
- Add garlic powder, onion powder, salt, and pepper. Mix well until combined.
- Transfer mixture into the baking dish and spread evenly.
- If using topping, mix crushed cornflakes or Ritz crackers with two tablespoons of melted butter and sprinkle on top.
- Bake for 30–35 minutes until bubbly and golden. Let sit 5–10 minutes before serving.
Notes
Store leftovers in the fridge for up to 3 days or freeze for 3 months. Reheat with a splash of broth to keep it moist. You can swap the chicken with turkey or plant-based protein. Omit topping for a faster prep.