chicken and hashbrown casserole

Here’s a classic Chicken and Hashbrown Casserole recipe that’s creamy, cheesy, and perfect for a cozy meal or potluck:

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Chicken and Hashbrown Casserole

Ingredients:

• 1 (30 oz) bag frozen hashbrowns, thawed

• 2 cups cooked chicken, shredded or cubed (rotisserie works great)

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 2 cups shredded cheddar cheese

• 1/2 cup onion, finely chopped (optional)

• 1/2 tsp garlic powder

• Salt & pepper to taste

• 1/2 cup melted butter

• 1 1/2 cups crushed cornflakes or Ritz crackers (optional topping)

• 2 tbsp melted butter (for topping, optional)

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Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, combine soup, sour cream, cheese, onion, garlic powder, salt, and pepper.

3. Fold in the hashbrowns and chicken until well mixed.

4. Spread mixture into a greased 9×13-inch baking dish.

5. (Optional): Mix crushed cornflakes/crackers with 2 tbsp melted butter and sprinkle over the top.

6. Bake for 45–50 minutes, or until hot and bubbly with a golden top.

7. Let cool slightly before serving.

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Would you like a version with fewer calories or a spicy twist?