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Hashbrown Chicken Casserole

Crispy, golden hashbrowns layered with tender chicken, creamy sauce, and melted cheese make every bite hearty and satisfying. This dish is a family favorite because it’s simple to prepare, feeds a crowd, and combines flavors everyone loves.
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Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb. Southern-style frozen hashbrowns
  • 2 cups shredded cheddar cheese
  • 1 cup frozen peas and carrots
  • 2 cups sour cream
  • ½ cup canned corn drained
  • 1 can 10–11 oz cream of chicken soup
  • 3 cups cooked shredded chicken
  • ⅓ cup milk
  • 2 cups bread crumbs
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
  2. Spread the frozen hashbrowns evenly across the bottom of the prepared baking dish.
  3. In a large mixing bowl, combine the shredded cheddar cheese, peas and carrots, sour cream, drained corn, cream of chicken soup, shredded chicken, milk, and salt and pepper. Mix until all ingredients are well incorporated.
  4. Pour the mixture evenly over the hashbrowns, spreading it into an even layer.
  5. Sprinkle the bread crumbs evenly over the top of the casserole.
  6. Bake in the preheated oven for 1 hour, or until the top is golden brown and the casserole is heated through.
  7. Remove from the oven and let it sit for a few minutes before serving. Enjoy warm!
  8. Enjoy!