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Introduction
When it comes to cozy, crowd-pleasing dinners, few dishes hit the spot like a hashbrown chicken casserole. This upgraded version—Golden Chicken Hashbrown Bake—delivers everything you love about traditional comfort food, with just a bit more flair. Creamy, cheesy, and loaded with tender chicken and crispy hashbrowns, it’s the ultimate go-to for weeknight dinners, potlucks, or even Sunday brunches. Bonus? It's easy to make ahead and feeds a crowd.
Ingredients:
3 cups cooked chicken, shredded or cubed
1 (30 oz) bag frozen shredded hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1½ cups shredded cheddar cheese
½ cup melted butter
½ cup chopped onion (optional)
1 tsp garlic powder
½ tsp black pepper
Salt to taste
1 cup crushed cornflakes or buttery crackers (for topping)
2 tbsp melted butter (for topping)
Instructions:
Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Mix the Base
In a large bowl, combine the chicken, hashbrowns, sour cream, soup, ½ cup melted butter, cheese, onions (if using), garlic powder, salt, and pepper. Stir until well incorporated.
Assemble the Casserole
Pour the mixture into the prepared baking dish and smooth it out evenly.
Add the Topping
In a small bowl, mix the crushed cornflakes or crackers with 2 tablespoons of melted butter. Sprinkle over the top of the casserole.
Bake
Bake uncovered for 45–50 minutes, or until hot and bubbly and the topping is golden brown.
Cool Slightly and Serve
Let the casserole rest for about 5 minutes before serving.
Serving and Storage Tips:
Serving Ideas: Pair with a light side salad, steamed green beans, or roasted vegetables.
Leftovers: Store in an airtight container in the fridge for up to 4 days.
Reheating: Warm individual portions in the microwave, or reheat the entire dish in the oven at 350°F for about 20 minutes.
Freezing: Assemble (without topping) and freeze. Thaw overnight and add the topping before baking.
Variations:
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