Hashbrown Chicken Casserole

Here’s a delicious, classic Hashbrown Chicken Casserole recipe—creamy, cheesy, cozy, and easy to customize!

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⭐ Hashbrown Chicken Casserole (Serves 6–8)

Ingredients

• 3 cups cooked chicken, shredded or diced

• 1 (32-oz) bag frozen hashbrowns, thawed (shredded or diced)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 2 cups shredded cheddar cheese (divided)

• 1/2 cup melted butter

• 1/2 cup milk

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp black pepper

• 1 tsp salt (or to taste)

• Optional topping:

  • 1 1/2 cups crushed cornflakes or Ritz crackers

  • 2–3 tbsp melted butter

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🔪 Instructions

1. Preheat oven to 350°F (175°C).

2. Mix the sauce:
   In a large bowl, combine cream of chicken soup, sour cream, melted butter, milk, garlic powder, onion powder, salt, and pepper.

3. Add chicken & potatoes:
   Stir in the thawed hashbrowns and 1½ cups of the cheddar cheese. Add the cooked chicken and mix well.

4. Transfer to a casserole dish:
   Use a 9×13-inch baking dish and spread mixture evenly.

5. Add topping (optional but amazing):
   Mix crushed cornflakes or Ritz with melted butter and sprinkle on top.

6. Bake for 45–55 minutes, until hot, bubbly, and lightly browned.

7. Add final cheese:
   Sprinkle remaining ½ cup cheddar on top, bake 5 more minutes to melt.

8. Cool slightly before serving.

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🍽️ Tips & Variations

• Add veggies: peas, mixed vegetables, broccoli, or corn.

• Make it smoky: add 1/2 tsp smoked paprika.

• Spicy version: stir in diced green chiles, jalapeños, or cayenne.

• Swap proteins: turkey, ham, or cooked ground beef all work.

• Make it ahead: assemble and refrigerate up to 24 hours before baking.

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