Ingredients
– 2 cups cooked, shredded chicken
– 1 (30 oz) bag frozen hashbrowns, thawed
– 1 (10.5 oz) can cream of chicken soup
– 1 cup sour cream
– 2 cups shredded cheddar cheese
– 1/2 cup milk
– 1/2 cup melted butter
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt & pepper to taste
– 1/2 cup crushed Ritz crackers or breadcrumbs (optional, for topping)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together the cream of chicken soup, sour cream, melted butter, milk, garlic powder, onion powder, salt, and pepper.
3. Stir in the shredded chicken, hashbrowns, and 1 ½ cups of shredded cheese. Mix well.
4. Spread the mixture evenly into the prepared baking dish.
5. Top with remaining shredded cheese and crushed Ritz crackers or breadcrumbs, if using.
6. Bake uncovered for 40-45 minutes or until golden brown and bubbly.
7. Let cool slightly before serving.
Notes
– You can use rotisserie chicken for convenience.
– Substitute cream of mushroom soup if desired.
– Add cooked bacon or diced ham for extra flavor.
– Serve with a side salad or steamed veggies for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 450-500 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg