Easy Hashbrown Chicken Casserole

Ingredients

• 2 lb Southern-style frozen hashbrowns
• 2 cups shredded cheddar cheese
• 1/2 cup canned corn, drained
• 2 cups cooked chicken, shredded or diced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• 1/2 cup crushed buttery crackers or breadcrumbs (optional, for topping)
• 2 tablespoons melted butter (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
3. Add the frozen hashbrowns, cooked chicken, corn, and 1½ cups of the shredded cheddar cheese. Mix well until everything is evenly coated.
4. Spread the mixture into the prepared baking dish.
5. Sprinkle the remaining ½ cup cheddar cheese over the top.
6. If desired, mix the crushed crackers or breadcrumbs with the melted butter and sprinkle over the casserole for a crispy topping.
7. Bake for 45–50 minutes, or until hot, bubbly, and golden brown on top.
8. Let the casserole rest for 5–10 minutes before serving.

Serving Suggestions

Serve with a green salad, steamed vegetables, or dinner rolls for a complete family meal.

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Servings: 8