Description
A comforting casserole perfect for breakfast or dinner. Creamy chicken and crispy hashbrowns combine for a delicious meal.
Ingredients
Scale
- 2 lbs frozen hashbrowns
- 2 cups cooked chicken, shredded
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine hashbrowns, chicken, soup, sour cream, milk, salt, and pepper.
- Mix well.
- Pour half of the mixture into a greased 9×13 inch baking dish.
- Sprinkle with half of the cheese.
- Top with remaining hashbrown mixture.
- Drizzle with melted butter.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Sprinkle with remaining cheese during the last 5 minutes of baking.
- Let stand for a few minutes before serving.
Notes
- You can use leftover rotisserie chicken.
- For extra flavor, add a pinch of garlic powder or onion powder.
- Feel free to substitute other cheeses.
- This casserole can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg