Hashbrown Chicken Casserole

Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 2 cups cooked chicken, shredded or diced
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup chopped onion (optional)
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crushed cornflakes or Ritz crackers (optional topping)
• 2 tablespoons butter, melted (for topping)

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, melted butter, garlic powder, salt, and pepper. Stir in chopped onion if using.
3. Add in the shredded chicken, hash browns, and 1 1/2 cups of the cheddar cheese. Mix until well combined.
4. Spread the mixture evenly into the prepared baking dish.
5. Top with the remaining 1/2 cup of shredded cheese.
6. (Optional) Mix crushed cornflakes or Ritz crackers with 2 tablespoons of melted butter, then sprinkle over the casserole.
7. Bake for 40–45 minutes, or until hot and bubbly and the top is golden.
8. Let cool for 5–10 minutes before serving.

Would you like suggestions for customizing it with veggies or a spicy kick?