IngredientsCasserole:1 (30–32 oz) bag frozen shredded hashbrowns (thawed)2 cups cooked chicken, shredded or diced (rotisserie works great)1 (10.5 oz) can cream of chicken soup1 cup sour cream1/2 cup milk2 cups shredded cheddar cheese, divided (you can mix sharp and mild)1/2 cup melted butter (1 stick)1 small onion, finely diced (optional)1/2 tsp garlic powder1/2 tsp onion powderSalt and pepper to tasteTopping (optional but delicious):2 cups crushed cornflakes or Ritz crackers1/4 cup melted butter🔪 Instructions1. Preheat ovenPreheat to 350°F (175°C).Grease a 9×13-inch baking dish with nonstick spray or butter.2. Mix the casseroleIn a large mixing bowl, combine:Cream of chicken soupSour creamMilkMelted butterGarlic powder, onion powder, salt, and pepper(Add diced onion if using)Stir until smooth.Add the hashbrowns, shredded chicken, and 1 ½ cups of cheese.Mix well until everything is evenly coated.3. Transfer to baking dishSpread the mixture evenly into the prepared 9×13 pan.4. Add topping (optional but highly recommended)In a small bowl, mix crushed cornflakes (or Ritz cracker crumbs) with 1/4 cup melted butter.Sprinkle evenly over the casserole.5. BakeBake uncovered for 45–50 minutes, until the casserole is hot and bubbly, and the top is golden brown.Sprinkle the remaining ½ cup of cheddar cheese over the top during the last 5 minutes for an extra cheesy finish.6. ServeLet rest for 10 minutes before serving — this helps it set up.Serve with a side salad, green beans, or steamed broccoli for a balanced meal.💡 Tips & VariationsAdd veggies: Mix in peas, diced bell peppers, or broccoli for color and nutrition.Add bacon: Crumbled cooked bacon or ham adds smoky flavor.Make it spicy: Stir in a little hot sauce, cayenne, or pepper jack cheese.Prep ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready (add ~10 min to bake time).
Cheesy Chicken Hashbrown Casserole
