Ingredients:
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- ½ cup chopped green onions (plus more for garnish)
- ½ cup frozen corn (optional, as seen in the photo)
- Salt & pepper to taste
- 1 ½ cups French fried onions or crushed potato chips for topping
- 2 tablespoons butter, melted (optional for extra richness)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine:
- Shredded chicken
- Cream of chicken soup
- Sour cream
- Cheddar cheese
- Green onions
- Corn (if using)
- Salt and pepper
- Add thawed hash browns and mix until evenly coated.
- Spread mixture evenly into the prepared baking dish.
- Top with French fried onions or crushed potato chips for crunch.
- Bake uncovered for 40-45 minutes, or until golden and bubbly.
- Garnish with extra green onions before serving.
Tips:
- You can substitute the cream of chicken soup with cream of mushroom or a homemade sauce.
- Add cooked bacon bits for an extra savory kick.
- Leftovers keep well in the fridge for up to 3-4 days.
Would you like a printable version or a variation (e.g., vegetarian)?