A favorite among both cooks and diners, this Hashbrown Chicken Casserole is a cinch to whip together. It goes well with both weeknight dinners and potlucks.
What You Need: Amount of Ingredient
Three cups of cooked and shredded chicken
Thawed hashbrowns from the freezer 30 ounces, one packet
One can (10.5 oz) of cream of chicken soup
One can (10.5 oz) of cream of mushroom soup
Sour cream a quarter cup of milk Melted unsalted butter, measuring 1/2 cup equal to half a cup
Cheddar cheese, crumbled 1.5 cups
Half a cup of chopped onion Garlic powder 1.25 teaspoons of salt black pepper, half a teaspoon 3/4 teaspoon
Breadcrumbs or cornflakes, crushed (optional) one cup
Instructions:
Combine the soup with thawed hashbrowns, chopped onion, 1 cup of shredded cheddar cheese, and shredded chicken. Blend well by stirring.
Put Casserole Together: Transfer the ingredients to the baking dish that has been preheated. Before serving, top with the remaining half cup of cheddar cheese. Toss in some breadcrumbs or crumbled cornflakes if you want.
Prepare for baking by preheating oven to 400°F. Bake for 45 to 50 minutes, or until bubbling and lightly browned.
Before you serve, give it a little time to chill. Toss in some parsley for garnish, if you want.