This hearty casserole is packed with flavor and perfect for a weeknight meal or a cozy weekend brunch. It’s a simple dish to prepare and a crowd-pleaser for sure.
Ingredients:
- For the Casserole:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 (32 oz) bag frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped cooked bacon
- 1/4 cup chopped green onions
- Optional Toppings:
- Sour cream
- Chopped chives
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Combine soups: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and milk.
- Add vegetables and seasonings: Stir in the chopped onion, green bell pepper, garlic powder, and black pepper.
- Combine chicken and hash browns: Gently fold in the shredded chicken and thawed hash browns.
- Transfer to baking dish: Pour the mixture into the prepared baking dish.
- Top with cheese and bacon: Sprinkle with shredded cheddar cheese and chopped bacon.
- Bake: Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Garnish and serve: Let the casserole stand for a few minutes before serving. Garnish with chopped green onions and optional toppings like sour cream and chives.
Tips & Variations:
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the soup mixture for some extra heat.
- Add veggies: Include other vegetables like chopped broccoli, spinach, or mushrooms.
- Use different cheese: Experiment with different cheeses, such as Monterey Jack, Swiss, or a Mexican blend.
- Make it ahead: You can assemble the casserole ahead of time and refrigerate it overnight. Bake for an additional 10-15 minutes.
Enjoy your delicious and comforting Loaded Chicken & Hash Brown Casserole!