This Hashbrown Chicken Casserole is just the dish to satisfy hunger and bring comfort to the table. It features shredded chicken with crispy hashbrown potatoes, coated in a rich, cheesy sauce, and crowned with a golden, buttery topping.
It’s easy to prepare using simple ingredients. You’ll need around three cups of cooked shredded chicken, with rotisserie chicken making it quick and flavorful. Thirty ounces of frozen shredded hashbrowns should be thawed and dried fully.
Mix in a 10.5-ounce can of cream of chicken soup, one cup of sour cream, and one cup of cheddar cheese, saving some cheese to top it off.
Enhance the flavor with optional diced onion, garlic powder, paprika, salt, and pepper.
For the topping, melt two tablespoons of butter and blend it with half a cup of crushed cornflakes or breadcrumbs.
You can add bacon, spinach, broccoli, or Parmesan if you want a twist.
Set the oven to 375°F and grease a 9×13-inch dish. Combine all ingredients and spread evenly, then layer the remaining cheese and crunchy topping on top.
Bake for 35 to 40 minutes until the edges bubble, and the crust turns golden. Use the broiler for 2-3 minutes if you want extra crispness, watching closely.
Let the dish rest for a few minutes before serving. Pair it with fresh greens or warm rolls for a complete meal that will delight everyone around your table.
