Chicken Hashbrown Casserole
Chicken Hashbrown Casserole
This cozy casserole is a perfect go-to for a fast, filling weeknight dinner. Packed with tender chicken, creamy soup, melty cheese, and crispy hashbrowns, it’s a one-dish meal that’s comforting, crowd-pleasing, and incredibly easy to put together.
Ingredients:
- Cooked shredded chicken – 2 cups
- Frozen hashbrowns, thawed – 1 package
- Cheddar cheese, shredded – 1 cup
- Sour cream – 1 cup
- Cream of chicken soup – 1 can
- Onion, diced – ½ cup
- Bell pepper, diced – ½ cup
- Salt and pepper – To taste
Instructions:
- Preheat Oven & Prep Dish:
Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. - Mix the Ingredients:
In a large bowl, combine the shredded chicken, thawed hashbrowns, cheese, sour cream, cream of chicken soup, diced onion, and bell pepper. Stir everything together until well mixed. - Season & Spread:
Add salt and pepper to taste. Pour the mixture into the prepared baking dish and spread it evenly. - Bake the Casserole:
Place in the oven and bake for 45–50 minutes, until the top is golden brown and the edges are bubbling. - Cool Slightly & Serve:
Let the casserole rest for a few minutes before serving. Enjoy it while hot for the best taste and texture!
Pro Tips:
- For extra flavor, stir in cooked crumbled bacon before baking.
- Want a little kick? Add chopped jalapeños or a pinch of cayenne pepper.
- Be sure the hashbrowns are fully thawed to avoid extra moisture and ensure even baking.
