Chicken Hashbrown Casserole

 

Chicken Hashbrown Casserole

Ingredients

Cooked chicken, shredded – 2 cups
Tender, juicy chicken that forms the hearty protein base of the casserole.

Frozen hashbrowns, thawed – 1 package
Shredded potatoes that bake into a golden, crispy yet creamy layer.

Cheddar cheese, shredded – 1 cup
Sharp and melty, it binds the casserole together with rich flavor.

Sour cream – 1 cup
Adds tanginess and creaminess, balancing the savory flavors.

Cream of chicken soup – 1 can (10.5 oz)
The classic binder that gives the dish its smooth, comforting texture.

Onion, diced – ½ cup
Brings mild sweetness and depth of flavor.

Bell pepper, diced – ½ cup
Adds color, freshness, and a gentle crunch.

Salt and black pepper – to taste
Essential seasonings to enhance and balance the casserole’s flavors.

Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Mix the Filling

In a large mixing bowl, combine the shredded chicken, thawed hashbrowns, Cheddar cheese, sour cream, cream of chicken soup, onion, and bell pepper. Stir until all the ingredients are well blended.

3. Season and Assemble

Add salt and pepper to taste, then transfer the mixture into the prepared baking dish. Spread it out evenly with a spatula.

4. Bake the Casserole

Place the dish in the oven and bake for 45–50 minutes, or until the casserole is hot, bubbly, and lightly golden on top.

5. Rest and Serve

Remove from the oven and let it sit for a few minutes before slicing. Serve warm and enjoy your hearty Chicken Hashbrown Casserole.