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Hashbrown Chicken Casserole

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This Hashbrown Chicken Casserole is a creamy, cheesy, and hearty comfort food perfect for busy weeknights or family gatherings. Loaded with shredded chicken, hash browns, and vegetables, this quick-prep casserole is easy to customize and sure to be a hit at the dinner table.

Ingredients

  • 2 cups cooked chicken, shredded or cubed
  • 1 package (32 oz) frozen shredded hash browns, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup butter, melted
  • 1 small onion, finely chopped
  • 1 cup frozen peas and carrots, thawed
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 cup crushed cornflakes or breadcrumbs (optional, for topping)
  • 2 tablespoons butter, melted (for topping, optional)

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  • Mix Ingredients: Combine shredded chicken, hash browns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, peas and carrots, garlic powder, onion powder, paprika, salt, and pepper in a large mixing bowl. Mix thoroughly.
  • Assemble: Spread the mixture evenly into the greased baking dish.
  • Optional Topping: If desired, mix crushed cornflakes or breadcrumbs with melted butter. Sprinkle evenly over the casserole.
  • Bake: Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
  • Serve: Let the casserole cool slightly before serving.

Notes

  • For a spicier version, add diced jalapeños or cayenne pepper.
  • Swap out peas and carrots for broccoli, spinach, or bell peppers for variety.
  • Rotisserie chicken or leftover turkey work great as protein alternatives.
  • Make it gluten-free by using gluten-free soup and breadcrumbs.

Find it online: https://avarecipe.com/hashbrown-chicken-casserole/