This Hashbrown Chicken Casserole is the ultimate comfort food—warm, cheesy, and full of hearty flavors. Perfect for busy weeknights, potlucks, or cozy weekends, this one-dish wonder brings together shredded chicken, crispy hashbrown, and a creamy, cheesy sauce for a meal the whole family will love.
Ingredients:
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3 cups cooked shredded chicken
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1 (32 oz) bag frozen hashbrowns (thawed)
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1 (10.5 oz) can cream of chicken soup
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1 cup sour cream
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1 ½ cups shredded cheddar cheese
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½ cup chopped onion (optional)
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½ tsp garlic powder
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Salt and pepper to taste
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1 cup crushed cornflakes or Ritz crackers (for topping)
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2 tbsp melted butter (for topping)
🔥 Instructions:
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Preheat Oven to 375°F (190°C). Grease a 9×13 inch baking dish.
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Mix Casserole Base: In a large bowl, combine shredded chicken, hashbrowns, cream of chicken soup, sour cream, 1 cup cheddar cheese, onion, garlic powder, salt, and pepper.
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Assemble: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of cheese on top.
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Prepare Topping: In a small bowl, mix crushed cornflakes or crackers with melted butter. Sprinkle over the casserole.
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Bake for 40–45 minutes, or until bubbly and golden brown on top.
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Serve warm and enjoy the creamy, crunchy comfort!
Tips:
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Use rotisserie chicken to save time.
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Add frozen peas or cooked broccoli for a veggie boost.
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Great for freezing—just assemble and freeze before baking.
Would you like a version without canned soup or with a gluten-free twist?
