Instructions
Preheat oven:
Set to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the creamy mixture:
In a large bowl, combine cream of chicken soup, sour cream, melted butter, onions (if using), garlic powder, salt, and pepper.
Add the chicken and hashbrowns:
Stir in shredded chicken and thawed hashbrowns until well coated.
Add cheese:
Mix in 1 cup of the shredded cheddar cheese.
Spread and top:
Pour mixture into the prepared baking dish. Sprinkle the remaining ½ cup cheese on top.
For an extra crunch, combine crushed cornflakes (or crackers) with 2 tablespoons melted butter and sprinkle over the top.
Bake:
Bake uncovered for 45–50 minutes, until bubbly and golden brown.
Serve:
Let rest 5 minutes before serving. Perfect with a side salad or green beans!
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