Chicken Hashbrown Casserole
A comforting and flavorful casserole featuring crispy hashbrowns, tender chicken, and creamy cheese, perfect for family gatherings.
Ingredients
Main Ingredients
- 32 oz Frozen Hashbrowns The star of the show—crispy and golden.
- 2 cups Cooked Chicken, shredded Can be rotisserie or leftover.
- 1 can Cream of Chicken Soup (10.5 oz) Adds creaminess; a homemade version can be used.
- 1 cup Sour Cream For a tangy depth; Greek yogurt is a lighter alternative.
- 2 cups Shredded Cheese Cheddar is classic; can mix with Monterey Jack or Pepper Jack.
- ½ cup Chopped Onion Sautéed until translucent for sweetness.
- 2 cloves Garlic, minced Fresh and fragrant.
- to taste Salt and Pepper Essential seasonings that enhance all the flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the frozen hashbrowns, shredded chicken, cream of chicken soup, sour cream, onion, garlic, and half of your cheese. Stir until everything is well-coated.
- Season generously with salt and pepper, tasting as you go.
- Spread the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining cheese on top.
Baking
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes or until bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
Leftovers can be stored in the refrigerator for up to 4 days. For freezing, wrap tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, thaw overnight and bake at 350°F until heated through.