Hashbrown Chicken Casserole Recipe

 

Ingredients:

What You Need: Amount of Ingredient

Three cups of cooked and shredded chicken

Defrosted hashbrowns 30 ounces, one packet

One 10.5-ounce can of cream of chicken soup

One can (10.5 oz) of cream of mushroom soup

Sour cream one cup of milk Half a cup of melted unsalted butter half a cup

Cheddar cheese, shredded one and a half cups

Half a cup of chopped onion Garlic powder A teaspoon of salt black pepper, half a teaspoon 1/2 teaspoon

Breadcrumbs or cornflakes, crushed (optional) one cup

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PREPARATION:

Get the oven ready. Kitchen stove: Set oven temperature to 350°F, or 175°C. Spray some cooking spray over a baking dish that measures 9 by 13 inches.

Mix the materials: Put all of the soups into a big bowl and mix them together. Add the sour cream, melted butter, milk, garlic powder, salt, and pepper. Blend well by stirring.

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. Top with the remaining half cup of cheddar cheese. Crushed cornflakes or breadcrumbs may be used as an optional topping.

Paste: Place in a warm oven and bake for 45 to 50 minutes, or until the mixture bubbles and becomes golden.

After allowing some time to cool, you may serve. Toss in some parsley for garnish, if you want.

Enjoy !