Description
This creamy, cheesy hashbrown chicken casserole is the ultimate comfort food. Packed with shredded chicken, hashbrowns, and a rich, savory sauce, it’s an easy, crowd-pleasing dish perfect for family dinners or potlucks. Just toss it together and let the oven do the work!
Ingredients
Units
Scale
For the Casserole:
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 (30 oz) bag frozen hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
For the Topping:
- 1 cup crushed cornflakes (or breadcrumbs)
- 3 tbsp melted butter
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix the Casserole Base:
- In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add the shredded chicken, hashbrowns, cheddar cheese, Parmesan cheese, and onion (if using). Mix well until evenly combined.
- Assemble the Casserole:
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Prepare the Topping:
- In a small bowl, mix the crushed cornflakes (or breadcrumbs) with the melted butter. Sprinkle the topping evenly over the casserole.
- Bake:
- Bake in the preheated oven for 40–45 minutes, or until the casserole is bubbling and the topping is golden brown.
- Serve:
- Let the casserole cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For added flavor, mix in cooked, crumbled bacon or diced green chiles.
- To make it lighter, use Greek yogurt instead of sour cream and reduced-fat cheese.
- If you’re short on time, you can use pre-cooked shredded chicken or canned chicken.