Easy and convenient: Uses simple ingredients you likely already have.
Comforting: Creamy, cheesy, and perfectly baked.
Family-approved: Kids and adults alike will love it.
Make-ahead friendly: Prepare ahead of time and bake when ready.
đ§ Ingredients
4 cups frozen hashbrowns (shredded or diced)
2 cups cooked chicken, diced or shredded
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
½ cup diced onion (optional)
Salt and pepper to taste
2 tablespoons butter, melted
Optional topping: crushed cornflakes or breadcrumbs for extra crunch
đŠâđł Instructions
Preheat the oven:
Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix the base:
In a large bowl, combine cream of chicken soup, sour cream, shredded chicken, 1 cup cheese, onion, salt, and pepper. Mix until well combined.
Add hashbrowns:
Gently fold in the frozen hashbrowns until evenly coated with the creamy mixture.
Assemble the casserole:
Transfer the mixture to the prepared baking dish. Spread evenly. Drizzle melted butter on top and sprinkle with additional cheese. Add optional crushed cornflakes or breadcrumbs for a golden, crunchy topping.
Bake:
Bake uncovered for 45â50 minutes, or until the casserole is bubbly and the top is golden brown.
Serve hot:
Let the casserole sit for 5 minutes before serving. Perfect alongside a simple salad or steamed vegetables.
đ˝ď¸ Serving Suggestions
Pair with a fresh garden salad for a lighter balance.
Serve with steamed broccoli or green beans to add some green to your plate.
Great for potluck meals or family gatherings, as itâs easy to transport and reheat.
