Chicken Hashbrown Cheese Casserole (Print-Friendly Version)
Golden hashbrowns, savory chicken, and melted cheese offer a warm, satisfying dinner for friends and family.
# What You'll Need:
→ Main Mixture
01 -
900 g frozen shredded hashbrowns, thawed
02 -
700 g cooked chicken breast, shredded
03 -
200 g shredded cheddar cheese
04 -
240 g sour cream
05 -
180 ml whole milk
06 -
60 g unsalted butter, melted
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
0.5 teaspoon black pepper
10 -
1 teaspoon salt
11 -
60 g green onions, chopped
→ Topping
12 -
80 g breadcrumbs
13 -
15 g unsalted butter, melted
# How to Make It:
01 -
Preheat the oven to 190°C.
02 -
In a large mixing bowl, combine thawed shredded hashbrowns with shredded cooked chicken breast.
03 -
Add shredded cheddar cheese to the mixture and blend thoroughly.
04 -
Stir in sour cream, whole milk, and melted unsalted butter until well combined.
05 -
Season with garlic powder, onion powder, black pepper, and salt. Mix to distribute the spices evenly.
06 -
Gently fold in chopped green onions.
07 -
Transfer the mixture evenly into a greased 33x23 cm baking dish.
08 -
In a small bowl, combine breadcrumbs with 15 g melted butter until the mixture is coated.
09 -
Evenly scatter the breadcrumb mixture over the surface of the casserole.
10 -
Bake in the preheated oven for 30–35 minutes, or until the topping is golden and the dish is heated through.
11 -
Remove the baking dish from the oven and allow to rest for 5 minutes before serving.
12 -
Portion and serve warm.
# Additional Tips:
01 -
For a richer texture, substitute part of the sour cream with cream cheese or increase the amount by 60 g.
02 -
For added heat, include a pinch of cayenne pepper or a few drops of hot sauce with the seasonings.
03 -
Use seasoned or Panko breadcrumbs for an even crispier topping.
04 -
Chicken can be replaced with cooked turkey or ground beef for variation.
05 -
Leftovers may be refrigerated in an airtight container for up to three days and reheated as needed.