Hashbrown Chicken Casserole!!!!
Cheesy Hashbrown Chicken Bake
This cheesy hashbrown chicken bake is everything you want in a cozy, satisfying dish—creamy, crunchy, and loaded with flavor. With tender shredded chicken, golden hashbrowns, and a cheesy, savory sauce, it’s the ultimate weeknight comfort food or potluck favorite.
🧀 Ingredients
Casserole Base:
| Ingredient | Quantity |
|---|---|
| Cooked shredded chicken | 3 cups |
| Thawed frozen shredded hashbrowns | 30 oz |
| Cream of chicken soup | 1 can (10.5 oz) |
| Sour cream | 1 cup |
| Shredded cheddar cheese | 1 cup + extra |
| Diced onion (optional) | ½ cup |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt & pepper | To taste |
Topping:
| Ingredient | Quantity |
|---|---|
| Melted butter | 2 tablespoons |
| Crushed cornflakes or breadcrumbs | ½ cup |
Optional Add-Ins:
- Cooked crumbled bacon
- Chopped broccoli or baby spinach
- Grated Parmesan
🔧 Instructions
- Preheat Oven:
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish. - Mix It Up:
In a large bowl, combine chicken, hashbrowns, cream of chicken soup, sour cream, cheese, onion (if using), garlic powder, paprika, salt, and pepper. Fold in any optional add-ins. - Assemble:
Spread the mixture into the prepared dish. Sprinkle extra shredded cheese on top. - Add Crunch:
Stir melted butter into the crushed cornflakes or breadcrumbs. Scatter over the top of the casserole. - Bake to Perfection:
Bake uncovered for 35–40 minutes, until bubbly and golden. For a crispier topping, broil for 2–3 minutes at the end—watch closely! - Let It Rest:
Allow to cool for 5–10 minutes before slicing. Garnish with chopped parsley or scallions for a fresh finish.
🍽️ Serving Ideas
- Pair with a crisp green salad or roasted vegetables
- Serve with biscuits or crusty bread
- Add a drizzle of hot sauce or dollop of sour cream for extra kick
