Description
A hearty casserole combining chicken and hashbrowns, perfect for any meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 package (30 oz) frozen hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 cup crushed cornflakes for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken, thawed hashbrowns, cream of chicken soup, sour cream, shredded cheddar cheese, melted butter, garlic powder, salt, and pepper until well combined.
- Spread the mixture evenly into the prepared baking dish.
- If using, sprinkle the crushed cornflakes over the top for a crunchy topping.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and golden brown.
- Let it cool for 5-10 minutes before serving to allow it to set.
Notes
This casserole can be made ahead and refrigerated overnight before baking. It’s freezer-friendly too!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 25g
- Protein: 20g