Ultimate Chicken Hashbrown Casserole

Ingredients

For the Casserole:

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese (plus extra for topping)
• ½ cup melted butter
• ½ cup chopped onion (optional)
• ½ cup milk
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt & black pepper, to taste

For the Topping (optional but delicious):

• 1 ½ cups crushed cornflakes or Ritz crackers
• ¼ cup melted butter

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the base:
   In a large bowl, combine the cream of chicken soup, sour cream, melted butter, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
3. Add the good stuff:
   Stir in hash browns, shredded chicken, chopped onion (if using), and cheddar cheese. Mix well until evenly coated.
4. Spread into dish:
   Pour the mixture into your prepared baking dish and smooth it out.
5. Make the topping (optional):
   Mix crushed cornflakes (or crackers) with melted butter. Sprinkle evenly on top of the casserole.
6. Bake:
   Bake uncovered for 45–55 minutes, or until golden brown and bubbly around the edges.
7. Top & serve:
   Sprinkle extra cheese on top during the last 5 minutes of baking if you like it extra cheesy.
   Let it rest for 5–10 minutes before serving.

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Tips & Variations

• Add 1 cup cooked bacon bits or diced ham for a smoky flavor.
• Mix in broccoli florets or peas for extra veggies.
• Substitute cream of chicken with cream of mushroom for a deeper flavor.
• Make it spicy with chopped jalapeños or a dash of hot sauce.