This delightful recipe combines tender chunks of chicken, creamy soups, and crispy hashbrowns, all baked together to create a dish that is not only filling but also bursting with flavor. The beauty of this casserole lies in its versatility, making it perfect for family dinners, potlucks, or even as a hearty breakfast option.
Ingredients
Scale:
2 cups cooked, shredded chicken (about 2 large chicken breasts)
1 (30-ounce) bag frozen hashbrowns, thawed
1 cup sour cream
1 can (10.5 ounces) cream of chicken soup
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed cornflakes or potato chips
2 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked shredded chicken, thawed hashbrowns, sour cream, cream of chicken soup, and shredded cheddar cheese. Stir until well mixed.
Add garlic powder, onion powder, salt, and pepper to the mix. Adjust seasoning to taste.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly.
In a separate bowl, mix the crushed cornflakes or potato chips with the melted butter until combined.
Sprinkle the buttery cornflake mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy.
Once baked, remove the casserole from the oven and let it sit for about 10 minutes before serving.
