⏱ Time
- Prep: 15 minutes
- Bake: 45–50 minutes
- Serves: 6–8
🛒 Ingredients
- 3 cups cooked chicken, diced or shredded
- 1 bag (900 g / 30 oz) frozen hashbrowns, thawed
- 2 cups shredded cheddar cheese (or cheddar–mozzarella mix)
- 1 can (300 g / 10.5 oz) cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 3 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: ½ tsp paprika or Italian seasoning
👩🍳 Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 190°C / 375°F
- Grease a 9×13-inch (23×33 cm) baking dish with butter or oil
Step 2: Make the Creamy Sauce
In a large bowl, mix:
- Cream of chicken soup
- Sour cream
- Milk
- Melted butter
- Garlic powder
- Onion powder
- Salt & pepper
Stir until smooth and creamy.
Step 3: Add Chicken & Hashbrowns
- Add the cooked chicken to the bowl
- Add the thawed hashbrowns
- Mix gently until everything is well coated
Step 4: Add the Cheese
- Fold in 1½ cups of shredded cheese
- Reserve the remaining ½ cup for topping
Step 5: Assemble
- Pour the mixture evenly into the prepared baking dish
- Spread it out gently with a spoon
- Sprinkle the remaining cheese on top
Step 6: Bake
- Cover loosely with foil
- Bake for 30 minutes
- Remove foil and bake an additional 15–20 minutes until:
- Top is golden
- Edges are bubbly
Step 7: Rest & Serve
- Let the casserole rest for 5–10 minutes
- Serve warm and enjoy the cheesy goodness 😋
🌟 Tips & Variations
- Extra crispy top: Sprinkle crushed cornflakes or breadcrumbs mixed with butter before baking
- Veggie add-in: Stir in peas, corn, or broccoli
- Spicy version: Add diced jalapeños or a pinch of cayenne
- Air fryer: Bake at 180°C (350°F) for about 25–30 minutes in an oven-safe dish