HASHBROWN CHICKEN CASSEROLE


 

  • 3 cups cooked chicken, shredded (rotisserie works great!)

  • 1 (30 oz) bag frozen shredded hash browns

  • 1 (10.5 oz) can cream of chicken soup

  • 1 cup sour cream

  • ½ cup milk

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp salt & pepper

✅ The Cheesy Topping

  • 2 cups shredded cheddar cheese

  • 1 cup crushed cornflakes or Ritz crackers

  • 2 tbsp melted butter

✅ Optional Mix-Ins

  • 1 cup frozen peas & carrots

  • ½ cup diced onions

  • ¼ cup bacon bits

👩🍳 STEP-BY-STEP (10 mins prep!)

1. Mix the Filling

  1. In a large bowl, combine chicken, hash browns, soup, sour cream, milk, and spices.

  2. Stir in any optional mix-ins.

2. Assemble & Top

  1. Spread mixture into a greased 9x13" baking dish.

  2. Sprinkle with cheddar cheese.

  3. Toss cornflakes with melted butter, sprinkle over cheese.

3. Bake to Perfection

  • Bake at 375°F (190°C) for 35-45 mins until bubbly and golden.

  • Let rest 5 mins before serving.

💡 PRO TIPS

🔸 Extra crispy top? Broil for 2-3 mins at the end.
🔸 Shortcut: Use canned chicken or leftover turkey.
🔸 Make ahead: Assemble (unbaked), refrigerate overnight, or freeze for up to 1 month.