Creamy Chicken and Hashbrown Casserole
Creamy Chicken and Hashbrown Casserole is a comforting dish that blends flavors and textures in a delightful way. This dish features tender chicken, crispy hashbrowns, and rich cheese, all baked together into a mouthwatering casserole. It’s perfect for family dinners, potlucks, or any occasion when you want something warm and filling!
Why Make This Recipe
You should make this recipe because it is easy, quick, and requires minimal ingredients. It’s a great way to use leftover chicken and brings together the creamy goodness of sour cream and cheddar cheese. Additionally, this casserole is super versatile. You can add veggies or spices to fit your taste. Plus, it’s a guaranteed crowd-pleaser!
How to Make Creamy Chicken and Hashbrown Casserole
Ingredients:
- 2 cups cooked chicken (shredded or diced)
- 1 package (20 ounces) frozen hashbrowns (thawed)
- 1 cup sour cream
- 1 cup cream of chicken soup (homemade or store-bought)
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (for topping)
- Optional: 1/4 cup breadcrumbs or crushed crackers for added crunch
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or butter.
- In a large bowl, combine the cooked chicken, thawed hashbrowns, sour cream, cream of chicken soup, 1 cup of shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until all ingredients are well mixed.
- Transfer the chicken and hashbrown mixture into the prepared casserole dish, spreading it out evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. If you’d like, add the breadcrumbs or crushed crackers for extra crunch.
- Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Let it cool slightly before serving.
How to Serve Creamy Chicken and Hashbrown Casserole
Serve this casserole hot from the oven. It pairs well with a simple side salad or steamed vegetables for a complete meal. You can also garnish it with fresh herbs like parsley or chives for a pop of color.
How to Store Creamy Chicken and Hashbrown Casserole
To store leftover casserole, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze it for longer storage. Wrap it tightly in foil or plastic wrap and freeze for up to 2-3 months. To reheat, bake it in the oven until warmed through.
Tips to Make Creamy Chicken and Hashbrown Casserole
- Use rotisserie chicken for an even quicker option.
- Feel free to add mixed vegetables like peas or corn for extra nutrition.
- Experiment with different types of cheese, such as Monterey Jack or pepper jack, for varied flavors.
- To make it spicier, add a pinch of cayenne pepper or hot sauce to the mix.
Variation
You can easily modify this recipe by adding cooked broccoli, spinach, or bell peppers to the chicken and hashbrown mixture for extra flavor and nutrition. Another variation is to swap out the cream of chicken soup for a cream of mushroom soup for a different taste!
FAQs
1. Can I use fresh hashbrowns instead of frozen?
Yes, fresh hashbrowns will work fine. Just make sure to cook them before adding them to the casserole.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare it the night before, store it in the fridge, and bake it the next day.
3. Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free breadcrumbs or omit the topping if desired. Make sure to check that your cream of chicken soup is gluten-free as well.