Golden hashbrowns, juicy chicken, creamy sauce, and lots of cheese — this casserole is pure comfort food and super easy to throw together. Great for weeknights, potlucks, or meal prep.
🧂 Ingredients:
Base:
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 (30 oz / ~850g) bag frozen hashbrowns, thawed (shredded or diced)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1½ cups shredded cheddar cheese (divided)
- ½ cup chopped onion (optional, but adds flavor)
- ¼ cup melted butter
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt to taste (be careful — soup and cheese are already salty)
Topping:
- ½ cup shredded cheddar cheese
- 1 cup crushed cornflakes or crushed Ritz crackers
- 2 tbsp melted butter
🔥 Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix the base: In a large bowl, combine thawed hashbrowns, shredded chicken, cream of chicken soup, sour cream, 1 cup cheddar cheese, chopped onion, melted butter, garlic powder, pepper, and a pinch of salt. Mix until well combined.
- Pour into dish: Spread mixture evenly in the prepared baking dish.
- Add topping:
- Sprinkle remaining ½ cup cheddar over the top.
- In a small bowl, mix crushed cornflakes or crackers with 2 tbsp melted butter.
- Sprinkle the buttery topping over the cheese layer.
- Bake:
- Bake uncovered for 45–50 minutes, or until hot, bubbly, and golden on top.
- Rest & serve:
- Let it sit for 5–10 minutes before serving. This helps it firm up slightly and makes it easier to slice.
🍴 Serving Suggestions:
- Serve with a simple green salad or roasted vegetables.
- Great with a side of hot sauce or ketchup.
- Leftovers can be reheated for breakfast with a fried egg on top!
🔄 Variations:
- Use cream of mushroom or cream of celery soup for a flavor change.
- Add chopped broccoli, bell peppers, or spinach for extra veg.
- Swap cheddar with Monterey Jack, pepper jack, or a cheese blend.
- Add cooked bacon or ham for even more savory flavor.