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Chicken Hashbrown Casserole

Cheesy Chicken Hashbrown Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded cooked chicken
  • 1 (30 oz) bag frozen shredded hashbrowns, thawed
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish. In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
  2. Fold in shredded chicken, thawed hashbrowns, and 1 1/2 cups cheddar until evenly coated.
  3. Spread mixture into dish, pressing lightly into an even layer.
  4. Mix panko and melted butter; sprinkle over top, then scatter remaining 1/2 cup cheese on top.
  5. Bake for 40 to 45 minutes, until edges are bubbly and top is golden. Tent with foil if browning too quickly.
  6. Let rest 10 minutes, then scoop onto plates and serve.

Notes

If using a rotisserie chicken, remove the skin first. For extra flavor, add a pinch of cayenne to the sauce. Assembled casserole can be refrigerated up to 24 hours before baking; add 10–15 minutes to the bake time from cold.