Hashbrown Chicken Casserole Recipe

Ingredients

• Cooked, shredded chicken: 3 cups
• Frozen hashbrowns, thawed: 1 package (30 oz)
• Cream of chicken soup: 1 can (10.5 oz)
• Cream of mushroom soup: 1 can (10.5 oz)
• Sour cream: 1 cup
• Milk: 1/2 cup
• Unsalted butter, melted: 1/2 cup
• Shredded cheddar cheese: 1 1/2 cups
• Chopped onion: 1/2 cup
• Garlic powder: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp
• Crushed cornflakes or breadcrumbs (optional): 1 cup

Preparation Steps

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Combine Ingredients: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and black pepper. Stir until well blended.
3. Add Chicken and Hashbrowns: Add the shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese. Mix thoroughly.
4. Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs.
5. Bake: Bake in the preheated oven for 45-50 minutes, or until bubbly and golden brown on top.
6. Serve: Let cool slightly before serving. Garnish with fresh parsley if desired.