A favorite among both cooks and diners, this Hashbrown Chicken Casserole is a cinch to whip together. It goes well with both weeknight dinners and potlucks.What You Need: Amount of IngredientThree cups of cooked and shredded chickenThawed hashbrowns from the freezer 30 ounces, one packetOne can (10.5 oz) of cream of chicken soupOne can (10.5 oz) of cream of mushroom soupSour cream a quarter cup of milk Melted unsalted butter, measuring 1/2 cup equal to half a cupCheddar cheese, crumbled 1.5 cupsHalf a cup of chopped onion Garlic powder 1.25 teaspoons of salt black pepper, half a teaspoon 3/4 teaspoonBreadcrumbs or cornflakes, crushed (optional) one cupInstructions:Combine the soup with thawed hashbrowns, chopped onion, 1 cup of shredded cheddar cheese, and shredded chicken. Blend well by stirring.Put Casserole Together: Transfer the ingredients to the baking dish that has been preheated. Before serving, top with the remaining half cup of cheddar cheese. Toss in some breadcrumbs or crumbled cornflakes if you want.Prepare for baking by preheating oven to 400°F. Bake for 45 to 50 minutes, or until bubbling and lightly browned.Before you serve, give it a little time to chill. Toss in some parsley for garnish, if you want.
Hashbrown Chicken Casserole Recipe!!!
