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Hashbrown Chicken Casserole

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A comforting dish combining tender chicken, crispy hashbrowns, and creamy flavors, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1.5 lbs boneless, skinless chicken breasts, diced
  • 20 oz frozen hashbrowns, thawed Make sure they are thawed for even cooking.
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup butter Melt before mixing with cornflakes.
  • 1 medium onion, diced
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese Divided usage in recipe.
  • 1 cup crushed cornflakes
  • Chopped parsley for garnish Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a baking dish.
  2. Cook the diced chicken in a skillet until no longer pink. Season with salt, pepper, and garlic powder.
  3. In a large bowl, mix the cooked chicken, hashbrowns, cream of chicken soup, sour cream, onion, and half of the shredded cheese.
  4. Spread the mixture evenly in the prepared baking dish.
  5. Melt the butter, mix it with crushed cornflakes, and sprinkle over the casserole.
Baking
  1. Cover with foil and bake for 45 minutes.
  2. Remove foil, add the remaining cheese, and bake uncovered for an additional 15 minutes until cheese is bubbly.
Serving
  1. Garnish with chopped parsley before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 34gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 1gSugar: 2g

Notes

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. You can also prepare the casserole a day in advance and keep it in the fridge until ready to bake.
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