Ingredients
Here’s everything you’ll need:
2 lbs Southern-style frozen hashbrowns
2 cups shredded cheddar cheese
1 cup frozen peas and carrots
½ cup canned corn, drained
2 cups sour cream
1 can cream of chicken soup
3 cups shredded chicken (rotisserie works great!)
⅓ cup milk
2 cups breadcrumbs
Salt & pepper to taste
Kitchen Tools You’ll Need
9x13-inch baking dish
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons
Oven (preheated to 400°F)
Add-Ins & Swaps
Mix It Up!
Swap peas and carrots for green beans or spinach
Use Greek yogurt in place of sour cream for a protein boost
Add chopped bacon for smoky flavor
Spice it up with a pinch of cayenne or smoked paprika
Make It Gluten-Free
Use gluten-free cream of chicken soup
Swap breadcrumbs for crushed gluten-free crackers or GF panko
How to Make Hashbrown Chicken Casserole
How to Make Hashbrown Chicken Casserole
Step-by-Step Instructions
Preheat oven to 400°F.
Layer frozen hashbrowns on the bottom of a greased 9x13 baking dish.
In a large bowl, combine:
Shredded chicken
Sour cream
Cream of chicken soup
Cheese
Peas, carrots, corn
Milk
Salt & pepper
Spread the creamy chicken mixture evenly over the hashbrowns.
Top with breadcrumbs.
Bake uncovered for 1 hour, until golden and bubbly.
Serve hot and dig in!
What to Serve With This Casserole
A simple green salad with ranch dressing
Buttered green beans or steamed broccoli
Buttermilk biscuits or cornbread
Fresh fruit or fruit salad for a light finish
Pro Tips for the Best Casserole
No need to thaw the hashbrowns—just layer them in frozen!
Use a sharp cheddar for bold cheesy flavor.
Let the casserole rest 5–10 minutes before serving to help it set.
Want an extra crispy topping? Mix breadcrumbs with melted butter before sprinkling on top.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled casserole (whole or in portions) for up to 3 months.
Reheat: In the microwave or bake at 350°F until warmed through.
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