Chicken Hashbrown Casserole

Here’s a cozy, cheesy Chicken Hashbrown Casserole recipe that’s perfect for busy weeknights or laid-back weekends. It’s creamy, comforting, and super easy to make!

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 Chicken Hashbrown Casserole

 Ingredients:

• 3 cups cooked chicken (shredded or diced)

• 1 (30 oz) bag frozen shredded hashbrowns (thawed)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1 ½ cups shredded cheddar cheese

• ½ cup melted butter

• ½ cup chopped onion (optional)

• Salt and pepper to taste

• Optional topping: 1 cup crushed cornflakes or Ritz crackers + 2 tbsp melted butter

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 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large bowl, mix together:

   • Cream of chicken soup

   • Sour cream

   • Melted butter

   • Chopped onion (if using)

   • Salt & pepper

3. Stir in:

   • Thawed hashbrowns

   • Shredded chicken

   • 1 cup of the cheddar cheese

4. Spread mixture evenly in the prepared baking dish.

5. Top with the remaining ½ cup of cheese. If using a crunchy topping, mix the crushed cornflakes/Ritz with 2 tbsp melted butter and sprinkle over the top.

6. Bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.

7. Let rest for 5–10 minutes before serving. Enjoy!

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Want to customize it? Add extras like:

• Diced green chiles for a kick

• Cooked bacon bits

• Broccoli florets

• A sprinkle of paprika or garlic powder for extra flavor

Let me know if you want a version for the slow cooker or with fresh potatoes instead!