Cheesy Chicken Hashbrown Casserole
Ingredients
- 30 oz (about 5 cups) frozen hash browns, thawed and well drained
- 2 cups cooked chicken (shredded or diced – rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1½ cups sour cream
- 2½ cups shredded cheddar cheese (divided)
- ½ cup onion, finely chopped (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper (to taste)
- 2 tablespoons melted butter
Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Mix everything
In a large bowl, combine:
- hash browns
- chicken
- both soups
- sour cream
- 2 cups of cheddar cheese
- onion (if using)
- garlic powder, onion powder, salt, and pepper
Mix well until everything is fully coated.
3. Assemble
Spread the mixture evenly into the prepared baking dish.
Top with:
- remaining ½ cup cheese
- drizzle melted butter over the top
4. Bake
Bake for 45–50 minutes, until hot, bubbly, and golden on top.
5. Rest & serve
Let it rest for 10–15 minutes before serving so it sets nicely.
Tips for Best Results
- Dry the hash browns very well → prevents a soggy casserole
- Use full-fat dairy → better texture and flavor
- Add bacon or ranch seasoning for extra taste
Why you’ll love it
- Super creamy and cheesy
- Easy one-dish meal
- Perfect for family dinners or potlucks
- Ready in about 1 hour