Cheesy Chicken Hashbrown Casserole

Ingredients:

• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 (32 oz) bag frozen hash browns, thawed (shredded or cubed)
• 1 (10.5 oz) can cream of chicken soup
• 1 ½ cups sour cream
• 2 cups shredded cheddar cheese, divided
• ½ cup chopped onion (optional)
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ¼ cup melted butter

Optional Topping:

• 1 cup crushed cornflakes or Ritz crackers
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine:
   
   • Cream of chicken soup
   • Sour cream
   • 1 ½ cups cheddar cheese
   • Onion (if using)
   • Garlic powder, salt, and pepper
   • Melted butter
4. Stir in the hashbrowns and cooked chicken until fully combined.
5. Spread the mixture evenly into the prepared baking dish.
6. Sprinkle the remaining ½ cup of cheddar cheese over the top.
7. Optional Topping:
   
   • Mix crushed cornflakes or Ritz crackers with melted butter.
   • Sprinkle evenly over the casserole.
9. Bake uncovered for 40–45 minutes, or until hot and bubbly and top is golden brown.

Tips & Variations:

• Add green chiles or jalapeños for a kick.
• Stir in a cup of frozen peas or broccoli for a veggie boost.
• Substitute cream of chicken with cream of mushroom or celery if preferred.
• For a crispy top, broil the last 2–3 minutes of baking.