How to Make Hashbrown Chicken Casserole
This recipe comes together quickly and is easy to customize to your taste.
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray.
Step 2: Prepare the Mixture
- In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, milk, melted butter, 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Mix everything together until well combined.
Step 3: Add the Chicken
- Fold the cooked and shredded chicken into the hashbrown mixture, ensuring it’s evenly distributed.
Step 4: Assemble the Casserole
- Pour the mixture into the greased baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Step 5: Add the Topping (Optional)
- If desired, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese layer for added crunch.
Step 6: Bake the Casserole
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
Step 7: Serve and Enjoy
- Remove from the oven and let the casserole cool for 5 minutes before serving. Pair it with a fresh salad or steamed vegetables for a complete meal.
Tips for the Perfect Hashbrown Chicken Casserole
- Make It Lighter: Use reduced-fat sour cream, cheese, or cream of chicken soup for a lighter version of the dish.
- Add Vegetables: Mix in chopped broccoli, peas, or diced bell peppers for extra nutrients and flavor.
- Switch Up the Cheese: Try using Monterey Jack, Colby, or a mix of cheeses to add variety.
- Make It Ahead: Assemble the casserole the night before, cover it, and refrigerate. When you’re ready to bake, just pop it in the oven.
- Leftover Chicken: This is an excellent way to use up leftover chicken or turkey.
