Hashbrown Chicken Casserole

🥔🍗 Hashbrown Chicken Casserole

🧾 Ingredients (Serves 6–8)

• 2 cups cooked chicken, shredded or diced

• 1 (900 g / 32 oz) bag frozen hashbrown potatoes (thawed)

• 1 can (300 g / 10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1½ cups shredded cheddar cheese (or Colby-Jack blend)

• ½ cup grated Parmesan cheese (optional)

• ½ cup milk

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• Salt & black pepper, to taste

Topping (optional but recommended):

• 1½ cups crushed cornflakes or butter crackers

• 3 tbsp melted butter

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👩‍🍳 Instructions

1. Preheat oven
   Preheat to 180°C (350°F). Grease a 9×13-inch baking dish.

2. Make the filling
   In a large bowl, combine:

   • Cooked chicken

   • Thawed hashbrowns

   • Cream of chicken soup

   • Sour cream

   • Milk

   • Cheddar cheese

   • Parmesan cheese

   • Garlic powder, onion powder, paprika

   • Salt & pepper

   Mix until well combined.

3. Assemble casserole
   Spread the mixture evenly into the prepared baking dish.

4. Add crunchy topping (optional)
   Mix crushed cornflakes with melted butter and sprinkle over the top.

5. Bake
   Bake uncovered for 45–50 minutes, until bubbly and golden brown on top.

6. Rest & serve
   Let sit for 5–10 minutes before serving.

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🌟 Tips & Variations

• Extra creamy: add ½ cup cream cheese

• Veggie boost: stir in peas, corn, or broccoli

• Spicy version: add diced jalapeños or cayenne

• Protein swap: use turkey or ham instead of chicken

• Low-carb option: substitute shredded cauliflower for hashbrowns

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🍽️ Serving Suggestions

• Pair with a green salad or steamed vegetables

• Perfect for meal prep — reheats beautifully

• Freezer-friendly before baking (wrap tightly)