Hashbrown Chicken Casserole
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Mix the Ingredients: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and black pepper. Stir until well combined.
Add Chicken and Hashbrowns: Fold in the shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese. Mix until everything is evenly coated.
Assemble the Casserole: Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Add Topping (Optional): If using, sprinkle the crushed cornflakes or breadcrumbs over the cheese for added crunch.
Bake: Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
Serve: Allow the casserole to cool for a few minutes before serving. Garnish with chopped parsley if desired.
Casserole dishHash brown dish
Tips for Perfect Hashbrown Chicken Casserole
Thaw the Hashbrowns: Make sure to thaw the hashbrowns completely before mixing to ensure even cooking.
Use Cooked Chicken: Rotisserie chicken works great for this recipe and saves time. You can also use leftover cooked chicken.
Add a Crunchy Topping: Adding crushed cornflakes or breadcrumbs gives the casserole a nice crunchy texture on top.
Recipe Variations
Spicy Version: Add 1/2 teaspoon of cayenne pepper or diced jalapeños to the mixture for a spicy kick.
Vegetable Hashbrown Casserole: Add 1 cup of frozen mixed vegetables, such as peas and carrots, for added color and nutrition.
Bacon Cheddar Casserole: Stir in 1/2 cup of cooked, crumbled bacon for extra smoky flavor.
Casserole dishVegetable casserole
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