Description
A comforting and hearty Chicken Hashbrown Casserole featuring shredded chicken, crispy hashbrowns, creamy soup, and melted cheese, baked to golden perfection. This easy-to-make casserole is perfect for a family dinner or potluck.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked, shredded chicken breast
- 4 cups frozen hashbrowns
- 1 can (10.5 oz) cream of chicken soup
- Salt, pepper, garlic powder, and onion powder to taste
Cheese
- 2 cups shredded cheese (cheddar, Swiss, or Monterey Jack)
Additional
- Fresh parsley for garnish
- Cooking spray or oil for greasing the baking dish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly with cooking spray or oil to prevent sticking and make clean-up easier.
- Combine Ingredients: In a large bowl, mix together the shredded chicken, frozen hashbrowns, cream of chicken soup, half of the shredded cheese, and season with salt, pepper, garlic powder, and onion powder. Stir until all components are well incorporated.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish, ensuring it is level for even cooking.
- Add Cheese Topping: Sprinkle the remaining shredded cheese evenly over the top of the casserole to create a delicious cheese crust.
- Bake: Place the casserole in the oven and bake uncovered for about 45 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Garnish and Serve: Remove from oven, let it cool slightly, then garnish with fresh parsley before serving to add color and freshness.
Notes
- You can use any shredded cheese you prefer or have on hand such as cheddar, Swiss, or Monterey Jack.
- Adjust the seasoning to your taste; add more garlic or onion powder if desired.
- For a creamier casserole, consider adding a little sour cream, cream cheese, or milk to the mixture.
- This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
