Big Chicken Hashbrown Casserole Recipe (Serves 10–12)
Ingredients:
- 1.5 kg (3.3 lbs) frozen hashbrowns (shredded or diced), thawed
- 4 cups cooked chicken, shredded or cubed
- 2 cans (10.5 oz / 300g each) cream of chicken soup
- 2 cups sour cream
- 3 cups shredded cheddar cheese (divided: 2 cups for mixing, 1 for topping)
- 1 small onion, finely chopped (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup melted butter
- 1/4 cup chopped parsley or chives for garnish (optional)
Instructions:
- Preheat Oven to 190°C (375°F).
- Mix Base:
- In a large mixing bowl, combine cream of chicken soup, sour cream, garlic powder, onion powder, salt, pepper, and melted butter.
- Add the Filling:
- Fold in thawed hashbrowns, shredded chicken, chopped onion (if using), and 2 cups of cheese. Mix well to coat evenly.
- Assemble:
- Spread the mixture evenly in a greased 9×13 inch (or larger) casserole dish.
- Top It Off:
- Sprinkle the remaining 1 cup of shredded cheddar over the top.
- Bake:
- Bake uncovered for 45–55 minutes or until golden brown and bubbly. The edges should be crispy.
- Garnish:
- Let cool for 5–10 minutes. Sprinkle with chopped parsley or chives before serving.
Tips:
- Add cooked bacon bits or chopped green chilies for a kick.
- Use rotisserie chicken for convenience.
- Want it creamier? Add ½ cup of milk or heavy cream.