Ohhh this one’s a comfort-food classic 🥔🍗 — creamy, cozy, and crowd-pleasing. Here’s a simple, reliable Hashbrown Chicken Casserole you can throw together fast.
Hashbrown Chicken Casserole
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 (20 oz) bag frozen hashbrowns (thawed)
- 1 can cream of chicken soup (or cream of mushroom)
- 1 cup sour cream (or Greek yogurt for lighter)
- 1½ cups shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
- Optional topping:
- ½ cup crushed cornflakes or Ritz crackers
- 2 tbsp melted butter
Instructions
- Preheat oven to 190°C / 375°F. Grease a casserole dish.
- In a large bowl, mix:
- chicken
- hashbrowns
- soup
- sour cream
- 1 cup cheese
- garlic powder, onion powder, salt & pepper
- Spread mixture evenly into the baking dish.
- Sprinkle remaining cheese on top.
- (Optional) Mix crushed crackers/cornflakes with melted butter and sprinkle over cheese.
- Bake 45–55 minutes, until bubbly and golden on top.
- Let rest 5–10 minutes before serving.
Easy Variations
- Extra veggie: Add peas, broccoli, or spinach
- Spicy: Add diced jalapeños or hot sauce
- Healthier: Use reduced-fat cheese + Greek yogurt
- Crispier top: Broil 2–3 minutes at the end
Make-Ahead Tip
- Assemble, cover, and refrigerate up to 24 hours before baking.
- Freeze unbaked up to 2 months (thaw overnight before baking).
If you want, I can also give you a slow-cooker version, low-carb twist, or extra-crispy topping hack 😌
