Description
A creamy, cheesy, and comforting Chicken Hashbrown Casserole made with shredded hashbrowns, tender chicken, sour cream, and cheddar cheese—perfect for family dinners, potlucks, or make-ahead meals.
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/4 cup melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine hashbrowns, chicken, sour cream, cream of chicken soup, cheddar cheese, melted butter, salt, pepper, and garlic powder.
- Spread mixture evenly in the prepared baking dish.
- Bake for 45–50 minutes, until top is golden and edges are bubbling.
- Optional: broil for 2–3 minutes for an extra crispy top.
- Let rest for 5–10 minutes before serving. Garnish with chopped parsley.