Certainly! Here is a detailed, original article about how to make a Chicken Hashbrown Casserole, complete with a step-by-step method to guide you through this hearty comfort dish.

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Chicken Hashbrown Casserole: A Creamy, Cheesy, Crowd-Pleasing Classic

Few dishes are as comforting and universally loved as a warm, cheesy casserole—and Chicken Hashbrown Casserole hits all the right notes. With juicy chicken, crispy hashbrowns, gooey cheese, and a creamy sauce, this all-in-one meal is perfect for busy weeknights, weekend brunches, or cozy family dinners.

Whether you’re using leftover chicken or starting from scratch, this step-by-step guide will help you create a golden, bubbly casserole that’s as easy to make as it is satisfying to eat.

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Ingredients (Serves 6–8)

3 cups cooked chicken, shredded or cubed (rotisserie or pre-cooked breast works great)
1 (32 oz) bag of frozen shredded hashbrowns, thawed
1 (10.5 oz) can of cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup chopped yellow onion
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional, for flavor and color)
Salt to taste

For the topping:

1 cup crushed cornflakes or Ritz crackers
2 tablespoons melted butter
Optional: Fresh chopped parsley or chives for garnish

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Equipment Needed

9×13-inch casserole dish
Mixing bowls
Large spoon or spatula
Oven

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Step-by-Step Instructions

🧂 Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

🐓 Step 2: Mix the Filling
In a large mixing bowl, combine:

Cream of chicken soup
Sour cream
1 ½ cups of the shredded cheese
Chopped onion
Garlic powder
Pepper
Paprika

Stir until smooth and well combined.

🥔 Step 3: Add Chicken and Hashbrowns
Gently fold in the thawed hashbrowns and cooked chicken into the mixture. Be careful not to overmix; you want everything just combined so the hashbrowns don’t break down too much.

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