Hashbrown Chicken Casserole Recipe (Serves 4–6)
Ingredients:
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2–3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
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1 (30 oz) package frozen shredded hashbrowns, thawed
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
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1/2 cup sour cream
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1/2 cup mayonnaise (optional, for extra creaminess)
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1 small onion, finely chopped
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1–2 cups shredded cheddar cheese (divided)
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1 tsp garlic powder
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Salt and pepper to taste
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Optional topping: 1 cup crushed cornflakes or breadcrumbs mixed with 2 tbsp melted butter
Instructions:
1. Preheat Oven:
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Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the Mixture:
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In a large bowl, combine:
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Shredded chicken
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Thawed hashbrowns
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Cream of chicken soup
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Sour cream
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Chopped onion
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Garlic powder, salt, and pepper
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Half of the shredded cheese
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Mix until well combined.
3. Assemble the Casserole:
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Spread the mixture evenly in the prepared baking dish.
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Sprinkle the remaining cheese on top.
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Optional: For extra crunch, sprinkle the crushed cornflakes or breadcrumbs over the cheese layer.
4. Bake:
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Bake for 45–50 minutes, until the top is golden brown and bubbly.
5. Serve:
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Let it sit 5–10 minutes before serving—it helps the casserole set and makes it easier to cut.
Tips & Variations:
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Vegetable boost: Add chopped broccoli, bell peppers, or peas to the mixture for extra nutrition.
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Spicy twist: Mix in a little diced jalapeño or sprinkle smoked paprika for subtle heat.
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Cheesy overload: Mix in some mozzarella or Monterey Jack cheese along with the cheddar.
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Shortcut: Use pre-cooked chicken and thawed hashbrowns to save time; this is a great make-ahead dish.
If you want, I can also give a crispy-top stovetop skillet version—like a golden hashbrown crust under juicy chicken—so it’s less casserole and more crunchy “chicken hashbrown bake.”
Do you want me to give that version too?
