📝 Ingredients
- 3 cups cooked chicken, shredded
- 1 bag (750–900g) frozen hashbrown potatoes (shredded or diced)
- 1 can cream of chicken soup (295g)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1 small onion, diced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Topping (optional but amazing)
- 1 cup crushed cornflakes or breadcrumbs
- 2 tablespoons melted butter
🍴 Instructions
1. Mix the Base
- In a large bowl, combine soup, sour cream, melted butter, garlic powder, paprika, salt, and pepper.
- Stir in chicken and hashbrowns.
- Fold in 1 1/2 cups of the cheddar cheese.
2. Assemble
- Spread mixture into a greased baking dish.
- Sprinkle remaining 1/2 cup cheese on top.
3. Add Topping (optional)
- Mix crushed cornflakes with melted butter.
- Spread evenly over cheese.
This gives the crispy golden topping everybody loves!
4. Bake
- Bake at 180°C (350°F) for 45–55 minutes, until bubbly and golden on top.
✨ Result
A creamy, cheesy, crispy-topped casserole with tender chicken and buttery hashbrowns in every bite — TOTAL comfort food!
💡 Tips
- Use rotisserie chicken for fastest prep
- Don’t thaw hashbrowns — they cook better frozen
- Add 1 cup milk if you like looser, creamier filling
- Add bacon for smoky flavor
🍽️ Variations
- Spicy: add jalapeños, chili flakes, or Pepper Jack cheese
- BBQ: add barbecue sauce to the mix
- Loaded: add bacon + green onions
- Veggie: add peas, broccoli, or corn
🧊 Storage
- Fridge: 3–4 days
- Freezer (unbaked): 2–3 months
- Bake from frozen, adding 10–15 minutes
🍽️ Serve With
- Green salad
- Steamed veggies
- Garlic bread
- Coleslaw
💬 Engage Your Readers
Would you add bacon, jalapeños, or keep it classic and cheesy? 😍
If you want, I can make:
✔ Air fryer version
✔ Low-carb version
✔ Budget version
✔ Short viral post for Instagram/TikTok
Just tell me, Ashley! 🍗✨
Related Posts:
Pages: 1 2