Ingredients:
- 1 lb (about 2 cups) cooked chicken breast, shredded or cubed
- 1 (30 oz) bag frozen hashbrowns (thawed)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for a twist)
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced (optional)
- 1/2 cup melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the chicken: If you haven’t already, cook and shred or cube your chicken. Rotisserie chicken works great for this recipe!
- Mix the ingredients: In a large mixing bowl, combine the cooked chicken, thawed hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups of shredded cheddar cheese, Parmesan cheese, melted butter, garlic powder, onion powder, salt, and pepper. Stir everything until evenly combined.
- Transfer to the baking dish: Pour the mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
- Top with cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Garnish and serve: Once the casserole is done, remove it from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley or chives, if desired.
Tips:
- Add veggies: For extra flavor and nutrition, you can stir in some vegetables like diced bell peppers, frozen peas, or spinach.
- Make it spicy: For a bit of heat, you can add a chopped jalapeño or sprinkle some red pepper flakes into the mixture.
- Make ahead: You can prepare the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold.