Hashbrown Chicken Casserole Recipe

Ingredients

Ingredient Quantity

Cooked, shredded chicken 3 cups

Frozen hashbrowns, thawed 1 package (30 oz)

Cream of chicken soup 1 can (10.5 oz)

Cream of mushroom soup 1 can (10.5 oz)

Sour cream 1 cup

Milk 1/2 cup

Unsalted butter, melted 1/2 cup

Shredded cheddar cheese 1 1/2 cups

Chopped onion 1/2 cup

Garlic powder 1 tsp

Salt 1/2 tsp

Black pepper 1/2 tsp

Crushed cornflakes or breadcrumbs (optional) 1 cup

Preparation

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.

Combine Ingredients: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and pepper. Stir until well combined.

Add Chicken and Hashbrowns: Add shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until well combined.

Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs.

Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.

Serve: Let cool slightly before serving. Garnish with parsley, if desired.

Enjoy!