Hashbrown Chicken Casserole Recipe

1. Preheat and Prepare:

2. Make the Creamy Sauce:

In a very large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, and melted butter until smooth.
Stir in the garlic powder, salt, and pepper.

3. Combine the Casserole:

To the sauce, add the shredded chicken, thawed hash browns, chopped onion, and 1 cup of the cheddar cheese. Mix gently until everything is evenly coated.

4. Assemble and Top:

Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining ½ cup of cheddar cheese over the top. For a crunchy topping, evenly sprinkle the crushed cornflakes or breadcrumbs over the cheese.

5. Bake:

Bake, uncovered, for 45-50 minutes, or until the casserole is hot and bubbly around the edges and the top is a beautiful golden brown.

6. Serve:

Let the casserole stand for 10 minutes before serving. This allows it to set for easier scooping. Serve warm.

Shortcut Chicken: A store-bought rotisserie chicken is the easiest way to get perfectly cooked, flavorful shredded chicken for this recipe.
Thaw Hash Browns: For the best texture and even cooking, be sure to thaw the hash browns completely. You can spread them on a baking sheet for 30-60 minutes to speed up the process.
Add Veggies: Feel free to stir in other vegetables like thawed frozen peas, corn, or diced broccoli florets.
Make it Your Own: Swap the cheddar for Colby Jack, pepper jack (for a kick), or a Swiss cheese blend. You can also use all cream of chicken soup if you prefer.