This hearty casserole is a comforting and simple dish that makes perfect use of leftover chicken and hashbrowns.
| Ingredient | Quantity |
|---|---|
| Cooked, Shredded Chicken | 3 cups |
| Frozen Hashbrowns (thawed) | 1 package (30 ounces) |
| Cream of Chicken Soup | 1 can (10.5 ounces) |
| Cream of Mushroom Soup | 1 can (10.5 ounces) |
| Sour Cream | 1 cup |
| Milk | ½ cup |
| Unsalted Butter (melted) | ½ cup |
| Shredded Cheddar Cheese | 1½ cups |
| Chopped Onion | ½ cup |
| Garlic Powder | 1 teaspoon |
| Salt and Pepper | To taste |
| Crushed Cornflakes or Breadcrumbs (optional) | 1 cup |
1. Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
2. Prepare the Sauce
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and pepper until fully blended.
3. Combine the Main Ingredients
Gently fold in the shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of the shredded cheddar cheese. Stir until all the ingredients are evenly coated.
4. Assemble the Dish
Transfer the mixture into the greased baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of cheddar cheese across the top.
5. Add a Crunchy Topping (Optional)
If you like an added crunch, sprinkle crushed cornflakes or breadcrumbs over the cheese layer.
6. Bake
Place the casserole in the preheated oven and bake for 45–50 minutes, or until the top is golden and the edges are bubbling.
7. Serve and Enjoy
Allow the casserole to cool for a few minutes before slicing. Garnish with chopped parsley if desired and serve warm for a comforting, family-friendly meal.
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