Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Mix the base In a large bowl, combine the cream of chicken soup, sour cream, melted butter, 1 cup of cheddar cheese, onion (if using), garlic powder, salt, and pepper.
Add chicken and hashbrowns Stir in the shredded chicken and thawed hashbrowns until everything is evenly coated.
Transfer to baking dish Spread the mixture evenly in the prepared casserole dish.
Add topping Sprinkle the remaining ½ cup of cheddar cheese over the top. If using the cracker or cornflake topping, sprinkle that on last.
Bake for 40–45 minutes, until the casserole is hot and bubbly and the top is golden brown.
Cool slightly & serve Let it rest for 5–10 minutes before serving for the best texture.
Ashley’s Tips 💛
Swap the cream of chicken soup for cream of mushroom or cream of celery if you like variety.
Add frozen peas or broccoli for color and extra nutrition.
Great for using leftover rotisserie chicken!
Would you like me to give you a version with bacon and ranch flavor (it’s a popular twist on this casserole)?
