Ingredients:
3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 (32 oz) bag frozen hashbrowns, thawed
2 cups shredded cheddar cheese
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1/2 cup whole milk
1/2 cup unsalted butter, melted
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1 cup crushed buttery crackers or breadcrumbs (for topping)
2 tablespoons melted butter (for topping)
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded chicken, thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, milk, melted butter, chopped onion, garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the crushed crackers or breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the mixture evenly over the top of the casserole.
Bake uncovered for 45-50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 420 kcal per serving | Servings: 8 servings
Tips:
For extra crunch, add crispy fried onions to the topping.
Substitute Greek yogurt for sour cream for a lighter option.
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