Description
This comforting Chicken and Hashbrown Casserole combines tender cooked chicken with crispy thawed hashbrowns, creamy sour cream, and savory cream of chicken soup, all topped with melted cheddar cheese and an optional crunchy breadcrumb topping. Perfect for a hearty family meal, this casserole is baked to golden perfection and offers rich flavors and satisfying textures in every bite.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 package (20 ounces) frozen hashbrowns (thawed)
- 1 cup sour cream
- 1 cup cream of chicken soup (homemade or store-bought)
- 1 ½ cups shredded cheddar cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
Topping (Optional)
- ¼ cup breadcrumbs or crushed crackers for added crunch
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or butter to prevent sticking.
- Prepare the casserole mixture: In a large bowl, combine the cooked chicken, thawed hashbrowns, sour cream, cream of chicken soup, 1 cup of shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Assemble the casserole: Transfer the chicken and hashbrown mixture into the prepared casserole dish, spreading it out evenly to create a uniform layer.
- Add topping: Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the casserole. If you prefer extra texture and crunch, evenly distribute ¼ cup of breadcrumbs or crushed crackers over the cheese layer.
- Bake: Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the cheese is fully melted, bubbly, and the top turns a delicious golden brown color.
- Serve and enjoy: Remove the casserole from the oven and allow it to cool for a few minutes before serving. Enjoy this creamy, cheesy, and comforting chicken and hashbrown casserole!
Notes
- For a lighter version, use reduced-fat sour cream and cheese.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor.
- Make sure to thaw hashbrowns completely to avoid excess moisture in the casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a sprinkle of fresh herbs like parsley or chives on top before serving adds color and fresh flavor.
