I made two trays of these for a church holiday dinner and my oh MY were they popular!
This classic Hashbrown Chicken Casserole is a true crowd-pleaser, perfect for weeknight dinners or potlucks. It’s a comforting blend of creamy flavors and hearty textures, with layers of crispy hash browns, tender chicken, and a cheesy, savory sauce. This dish is incredibly easy to prepare and always a hit with family and friends.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Southern-style frozen hashbrowns | 2 lb |
| Shredded cheddar cheese | 2 cups |
| Frozen peas and carrots | 1 cup |
| Sour cream | 2 cups |
| Canned corn (drained) | 1/2 cup |
| Cream of chicken soup (canned) | 1 can |
| Shredded chicken | 3 cups |
| Milk | 1/3 cup |
| Breadcrumbs | 2 cups |
| Salt | To taste |
| Pepper | To taste |
Instructions:
Preheat oven: Preheat oven to 400°F (200°C).
- Prepare baking dish: Place the hashbrowns in the bottom of a 9×13 inch baking dish.
- Combine ingredients: In a large bowl, combine the shredded cheddar cheese, frozen peas and carrots, sour cream, drained corn, cream of chicken soup, shredded chicken, milk, and season with salt and pepper to taste.
- Mix well.
- Layer casserole: Pour the combined ingredients over the layer of hashbrowns in the baking dish.
- Top with breadcrumbs: Sprinkle the top of the casserole evenly with breadcrumbs.
- Bake: Bake for 1 hour, or until the casserole is golden brown and bubbly.
- Serve: Let the casserole cool slightly before serving.
Enjoy this warm and satisfying dish!
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