This comforting casserole is a true family classic. Tender chicken, crispy hashbrowns, and a creamy, cheesy sauce bake together to create the kind of hearty dish everyone loves. Perfect for weeknights, potlucks, or holiday gatherings.
Ingredients
- 3 cups cooked shredded chicken
- 1 bag (30 oz) frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 small onion, finely diced
- 1/2 cup melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional topping: 1 cup crushed cornflakes mixed with 2 tbsp melted butter
Instructions
Step 1: Make the Creamy Base
In a large bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Step 2: Add the Main Ingredients
Stir in the shredded chicken, thawed hashbrowns, diced onion, and 1 1/2 cups of cheddar cheese. Mix well to coat everything evenly.
Step 3: Transfer to Baking Dish
Spread the mixture into a greased 9×13-inch baking dish. Top with the remaining cheddar cheese. If using the cornflake topping, sprinkle it over the cheese.
Step 4: Bake
Bake at 350°F (175°C) for 45 to 55 minutes, or until hot, bubbly, and golden on top.
Step 5: Serve
Let rest for 5 minutes before serving. This casserole reheats well and is even better the next day.
