Ingredients (Serves 6–8)
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3 cups cooked chicken, shredded (rotisserie chicken works great)
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1 bag (30 oz) frozen hashbrowns, thawed
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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1/2 cup milk
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1/2 cup butter, melted
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1 small onion, finely chopped (optional)
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2 cups shredded cheddar cheese, divided
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Salt and pepper, to taste
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Paprika or parsley for garnish (optional)
Instructions
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Preheat oven:
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Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
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Mix the casserole:
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In a large bowl, combine the shredded chicken, hashbrowns, cream of chicken soup, sour cream, milk, melted butter, chopped onion (if using), 1½ cups of cheese, salt, and pepper. Mix until well combined.
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Assemble:
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Spread the mixture evenly into the prepared baking dish.
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Sprinkle the remaining ½ cup of cheese on top.
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Bake:
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Bake uncovered for 45–50 minutes, until the casserole is bubbly and the top is golden brown.
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Serve:
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Let it cool for 5 minutes before serving. Garnish with paprika or parsley if desired.
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💡 Tips:
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You can add vegetables like peas or broccoli for extra nutrition.
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For a crunchier top, sprinkle crushed cornflakes or fried onions on top before baking.
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Use cooked bacon bits for a smoky twist.
If you want, I can also give a super creamy version with Velveeta and cream cheese that’s ultra-rich and cheesy—basically the ultimate comfort food version.
Do you want me to share that one?