Oh yes 😍 — Hashbrown Chicken Casserole is a classic comfort food: crispy on top, creamy inside, loaded with tender chicken, cheese, and potatoes. Perfect for family dinners or potlucks! 🥔🍗🧀
Here’s a reliable, crowd-pleasing recipe:
🥘 Hashbrown Chicken Casserole
Serves: 6–8
Prep Time: 10 min | Cook Time: 50–55 min
🥣 Ingredients
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4 cups frozen shredded hashbrowns (thawed)
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2 cups cooked chicken, chopped or shredded (rotisserie works great)
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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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1/2 cup onion, finely chopped
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2 cups shredded cheddar cheese, divided
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
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Optional topping: 1/2 cup crushed cornflakes or breadcrumbs with 2 tbsp melted butter
👩🍳 Instructions
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Preheat oven:
Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish. -
Mix casserole:
In a large bowl, combine hashbrowns, cooked chicken, cream of chicken soup, sour cream, onion, 1 1/2 cups cheese, garlic powder, salt, and pepper. Mix well. -
Assemble:
Spread mixture evenly in the prepared baking dish.
Sprinkle remaining 1/2 cup cheese on top.
If using, mix cornflakes or breadcrumbs with melted butter and sprinkle over cheese for a crunchy topping. -
Bake:
Bake 45–50 minutes, uncovered, until the casserole is bubbly and the top is golden brown. -
Serve:
Let sit 5 minutes before serving. Garnish with chopped parsley if desired.
💡 Tips & Variations
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Make it creamier: Stir in 1/4 cup of cream cheese with the sour cream.
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Veggie boost: Add chopped broccoli, bell peppers, or mushrooms.
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Spicy version: Mix in 1/2 tsp cayenne pepper or chopped jalapeños.
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Make ahead: Assemble the casserole the night before, cover, and bake the next day (add 5–10 extra minutes to bake if chilled).
Would you like me to give you a cheesy bacon version next — with extra crunch and smoky flavor? 🥓🧀
