Big Chicken Hashbrown Casserole Recipe (Serves 10–12)

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:

1. Preheat Oven to 190°C (375°F).
2. Mix Base:

• In a large mixing bowl, combine cream of chicken soup, sour cream, garlic powder, onion powder, salt, pepper, and melted butter.

1. Add the Filling:

• Fold in thawed hashbrowns, shredded chicken, chopped onion (if using), and 2 cups of cheese. Mix well to coat evenly.

1. Assemble:

• Spread the mixture evenly in a greased 9×13 inch (or larger) casserole dish.

1. Top It Off:

• Sprinkle the remaining 1 cup of shredded cheddar over the top.

1. Bake:

• Bake uncovered for 45–55 minutes or until golden brown and bubbly. The edges should be crispy.

1. 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.