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Hashbrown Chicken Casserole

Hashbrown Chicken Casserole

Hashbrown Chicken Casserole: The Ultimate Comfort Food Dinner
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 1 30 oz bag frozen shredded hashbrowns, thawed
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream
  • ½ cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups shredded cheddar cheese
  • 2 cups crushed cornflakes or Ritz crackers for topping
  • ¼ cup melted butter for topping
  • ½ tsp paprika optional, for topping

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Mixing spoon or spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Combine chicken, hashbrowns, soup, sour cream, milk, seasonings, and 1½ cups cheese in a large bowl. Mix well.
  3. Spread mixture in dish. Sprinkle remaining ½ cup cheese on top.
  4. Mix cornflakes, melted butter, and paprika; sprinkle over cheese.
  5. Bake 35–40 minutes until bubbly and topping is golden.
  6. Let rest 5 minutes before serving.

Notes

Broil 1-2 minutes for extra crispy topping.
Use rotisserie chicken for quick prep.
Freeze assembled casserole for up to 3 months. Bake from frozen with added time.