Looking for a meal that’s easy, tasty, and perfect for sharing? This Hashbrown Chicken Casserole is just that. It’s loaded with shredded chicken, crispy hashbrowns, and a creamy, cheesy sauce, all topped with a tasty, golden crunch.
This dish feels like pure comfort and comes together quickly using everyday ingredients. Begin with three cups of cooked chicken—rotisserie chickens save time and add flavor. Use 30 ounces of frozen shredded hashbrowns that are thawed and patted dry.
Mix in a 10.5-ounce can of cream of chicken soup, one cup each of sour cream and shredded cheddar cheese, saving some cheese for topping. For extra flavor, add half a cup of diced onion (optional), plus a teaspoon each of garlic powder and paprika, then salt and pepper to taste.
Prepare a crunchy topping by melting two tablespoons of butter and mixing with half a cup of crushed cornflakes or breadcrumbs.
Try adding extras like cooked bacon bits, spinach, or Parmesan cheese to change things up. After preheating your oven to 375°F and greasing a 9×13-inch pan, mix all your ingredients in a bowl and spread in the dish.
Top with cheddar cheese and the buttered cornflake mixture. Bake for 35 to 40 minutes until golden and bubbly. For an extra crunch, broil for a short time at the end, watching carefully to avoid burning.
After baking, let it rest for a bit to set, then enjoy with fresh veggies or salad and crusty bread. Add sour cream, hot sauce, or herbs if you like. This casserole is a satisfying dish everyone will want seconds of.
