Step 3: Combine the Base
In a large mixing bowl, combine:
- Thawed hashbrowns
- Shredded chicken
- Cream of chicken soup
- Sour cream
- 1½ cups of shredded cheese
- Salt, pepper, and paprika
Mix gently until all ingredients are evenly coated. Avoid overmixing to keep the hashbrowns intact for a slightly crisp texture.
Step 4: Assemble the Casserole
Transfer the mixture into your prepared baking dish. Spread it evenly.
Step 5: Add the Topping
- Sprinkle the remaining ½ cup of shredded cheese on top.
- Drizzle melted butter over the cheese for extra golden crust.
Optional: sprinkle breadcrumbs for a crunchy topping.
Step 6: Bake
Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is bubbly and golden brown. If the top browns too quickly, loosely cover with foil.
Step 7: Garnish and Serve
Remove from the oven and let it cool slightly for 5–10 minutes. Sprinkle chopped green onions or chives on top for color and fresh flavor. Serve warm, paired with a crisp salad or steamed vegetables.
Tips for the Best Casserole
- Make Ahead: Assemble the casserole a day in advance and refrigerate; bake just before serving.
- Cheese Choices: For a richer flavor, mix sharp cheddar with Monterey Jack.
- Crunch Factor: For extra crunch, sprinkle crushed cornflakes or breadcrumbs mixed with butter on top.
- Vegetable Boost: Add frozen peas, corn, or bell peppers for more nutrition and color.
Hashbrown Chicken Casserole is one of those meals that’s comforting, easy to make, and endlessly customizable. With a crispy top, cheesy layers, and tender chicken, it’s guaranteed to be a hit with the whole family.
If you want, I can also create a shortcut version with fewer ingredients that still tastes just as creamy and cheesy—it’s perfect for busy school nights.
Do you want me to do that?
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