This comforting casserole is a delicious and easy way to use up leftover chicken and hashbrowns.
Hashbrown Chicken Casserole Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked, Shredded Chicken | 3 cups |
| Frozen Hashbrowns (thawed) | 1 package (30 ounces) |
| Cream of Chicken Soup | 1 can (10.5 ounces) |
| Cream of Mushroom Soup | 1 can (10.5 ounces) |
| 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 teaspoon |
| Salt and Pepper | To taste |
| Crushed Cornflakes or Breadcrumbs | 1 cup (optional) |
How To Make Hashbrown Chicken Casserole:
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Mix ingredients: In a large mixing 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: Fold in shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese. Mix until evenly coated.
- Assemble casserole: Pour mixture into prepared baking dish and spread out evenly. Sprinkle remaining 1/2 cup of shredded cheddar cheese over the top.
- Add topping (optional): If desired, sprinkle crushed cornflakes or breadcrumbs over cheese.
- Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.
- Serve: Let casserole cool for a few minutes before serving. Garnish with chopped parsley if desired.