Chicken Hashbrown Casserole
A comforting and easy casserole featuring shredded chicken, crispy hashbrowns, and a creamy cheese sauce. Perfect for a weeknight dinner or potluck.
Equipment
- 9x13 inch baking dish
- Large bowl
- Medium saucepan
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded
- 4 cups Frozen hash browns, thawed
- 1 can (10.75 oz) Cream of mushroom soup
- 1/2 cup Sour cream
- 1 cup Shredded cheddar cheese
- 1/2 cup Chopped onion
- 2 tablespoons Butter melted
- to taste Salt and pepper
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the shredded chicken, thawed hash browns, onion, salt, and pepper.
- In a medium saucepan, combine the cream of mushroom soup and sour cream. Stir until smooth.
- Pour the soup mixture over the chicken and hash brown mixture. Stir gently to combine.
- Pour the mixture into the prepared baking dish. Drizzle melted butter over the top.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 30-35 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Notes
For a spicier kick, add a pinch of red pepper flakes. You can also substitute other cheeses, such as Monterey Jack or Colby Jack. Leftovers can be stored in the refrigerator for up to 3 days.