Ingredients
Casserole:
- 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 soup
- 1 cup sour cream
- 1/2 cup milk
- 2 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 powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Topping (optional but delicious):
- 2 cups crushed cornflakes or Ritz crackers
- 1/4 cup melted butter
🔪 Instructions
1. Preheat oven
- Preheat to 350°F (175°C).
- Grease a 9×13-inch baking dish with nonstick spray or butter.
2. Mix the casserole
- In a large mixing bowl, combine:
- Cream of chicken soup
- Sour cream
- Milk
- Melted butter
- Garlic 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 dish
- Spread 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. Bake
- Bake 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. Serve
- Let 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 & Variations
- Add 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).