A hearty and comforting dish, this Golden Hashbrown Chicken Casserole is a family favorite. Creamy, cheesy, and packed with flavor, it’s the perfect meal for a busy weeknight.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (10.75 ounces) cream of chicken soup
- 1 can (10.75 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon dried onion flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 2 bags (16 ounces each) frozen shredded hash brown potatoes, thawed
- 1/2 cup butter, melted
Instructions:
- Prep the Casserole Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch casserole dish.
- Combine Ingredients: In a large bowl, combine shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, onion flakes, garlic powder, and black pepper. Mix well.
- Layer the Casserole: Pour half of the chicken mixture into the prepared casserole dish. Top with half of the shredded cheese and half of the hash brown potatoes.
- Repeat Layers: Pour the remaining chicken mixture over the hash brown potatoes. Top with the remaining cheese and hash brown potatoes. Drizzle melted butter over the top.
- Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.