This hearty and comforting Hashbrown Chicken Casserole is a crowd-pleaser that’s easy to make and even easier to eat. It’s a perfect dish for a weeknight dinner or a potluck.

Ingredients:
Ingredient Quantity
Cooked, shredded chicken 3 cups
Frozen hashbrowns, thawed 1 package (30 oz)
Cream of chicken soup 1 can (10.5 oz)
Cream of mushroom soup 1 can (10.5 oz)
Sour cream 1 cup
Milk 1/2 cup
Unsalted butter, melted 1/2 cup
Shredded cheddar cheese 1 1/2 cups
Chopped onion 1/2 cup
Garlic powder 1 tsp
Salt 1/2 tsp
Black pepper 1/2 tsp
Crushed cornflakes or breadcrumbs (optional) 1 cup
Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Combine Ingredients: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and pepper. Stir until well combined.

Add Chicken and Hashbrowns: Add shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until well combined.

Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs.
Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.
Serve: Let cool slightly before serving. Garnish with parsley, if desired.