Creamy Hashbrown Chicken Casserole

Instructions:

1. Mix the Base:
   In a large bowl, stir together the shredded chicken, thawed hashbrowns, both cans of soup, sour cream, milk, melted butter, chopped onion, 1 cup of cheese, and seasonings. Mix until fully combined.

2. Assemble the Casserole:
   Spoon the mixture into a greased baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Add crushed cornflakes or breadcrumbs if you’d like a crispy topping.

3. Bake It Up:
   Preheat your oven to 400°F (200°C). Bake uncovered for 45–50 minutes, or until golden and bubbling around the edges.

4. Cool and Serve:
   Let the casserole rest for a few minutes before serving. Garnish with fresh parsley for a touch of color if desired.

Tip: Leftovers reheat beautifully—this dish might taste even better the next day!