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Introduction
There’s something deeply satisfying about a warm, cheesy casserole that brings everyone to the table. The Golden Hashbrown Chicken Bake is one of those timeless dishes that combines crispy hashbrowns, tender chicken, and creamy goodness into one comforting meal. Whether it’s a busy weeknight or a casual weekend gathering, this casserole promises to be a crowd-pleaser. It’s easy to make, packed with flavor, and perfect for feeding a hungry family.
Ingredients
4 cups frozen shredded hashbrowns (thawed)
3 cups cooked chicken, shredded or cubed
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup diced onions (optional)
1/2 cup diced green bell peppers (optional)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
1 cup crushed cornflakes or breadcrumbs (for topping)
3 tablespoons melted butter (for topping)
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.
Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, shredded chicken, diced onions, green peppers, garlic powder, paprika, salt, and pepper. Stir well until fully blended.
Add hashbrowns and cheese: Gently fold in the thawed hashbrowns and half of the shredded cheddar cheese.
Assemble the casserole: Pour the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top.
Prepare the topping: In a small bowl, mix the crushed cornflakes or breadcrumbs with melted butter. Sprinkle this mixture evenly over the casserole for a golden, crispy crust.
Bake: Place the casserole in the oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Cool and serve: Let it cool for 5-10 minutes before serving to help it set and make serving easier.
Serving and Storage Tips
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