There’s something incredibly comforting about a warm, cheesy casserole—especially one that combines tender chicken, crispy hashbrowns, and gooey melted cheese. This Chicken Hashbrown Casserole is the kind of dish that brings everyone to the table. Whether you’re feeding a hungry family, bringing a dish to a potluck, or just craving a hearty meal, this one’s a guaranteed crowd-pleaser. Bonus? It’s easy to toss together and bakes up beautifully golden and bubbly.
Ingredients:
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3 cups cooked chicken, shredded or chopped
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1 (32 oz) bag frozen shredded hashbrowns, thawed
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1½ cups shredded cheddar cheese (plus more for topping)
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½ cup chopped onion (optional)
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½ cup melted butter
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1 tsp garlic powder
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Salt and pepper to taste
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Optional topping: crushed cornflakes or buttery cracker crumbs mixed with a little melted butter
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Instructions:
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Mix together in a large bowl: cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper.
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Stir in the shredded hashbrowns, chopped chicken, chopped onion (if using), and 1½ cups of cheddar cheese until everything is well combined.
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Spread mixture evenly into the prepared baking dish.
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Top with extra cheese, and if desired, sprinkle a crunchy topping (cornflakes or crackers mixed with butter) over the top.
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Bake uncovered for 40–45 minutes, or until hot, bubbly, and golden brown on top.
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Cool slightly before serving. Enjoy with a side salad or on its own!
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Let me know if you want a spicy version, or one with bacon mixed in—easy to customize!
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