Creamy Chicken Hashbrown Casserole

 

Ingredients

• 2 lbs Southern-style frozen hashbrowns
• 3 cups cooked, shredded chicken
• 2 cups shredded cheddar cheese
• 2 cups sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 cup frozen peas and carrots
• ½ cup canned corn, drained
• ⅓ cup milk
• 2 cups breadcrumbs
• Salt and pepper, to taste

👩‍🍳 Instructions

1. Preheat Your Oven

Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

2. Layer the Hashbrowns

Spread the frozen hashbrowns evenly across the bottom of the baking dish.

3. Mix the Filling

In a large bowl, combine shredded chicken, cheddar cheese, sour cream, cream of chicken soup, peas and carrots, corn, milk, salt, and pepper. Stir until fully mixed.

4. Assemble the Casserole

Pour the mixture over the hashbrowns and spread it out evenly.

5. Top with Breadcrumbs

Sprinkle the breadcrumbs evenly over the top for a crispy finish.

6. Bake to Perfection

Bake uncovered for 1 hour, or until the top is golden brown and the center is hot and bubbly.

7. Serve & Enjoy

Let cool slightly before serving. This dish is rich, creamy, and totally satisfying!