French Onion Chicken Hashbrown Casserole (Print-Friendly Version)
Tender chicken, creamy onion, cheesy hashbrowns, and a crunchy topping come together in a satisfying, family-loved dish.
# What You'll Need:
→ Main Ingredients
01 -
600 g boneless, skinless chicken breasts, diced
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon paprika
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
08 -
700 g frozen hashbrowns, thawed and drained
09 -
240 g French onion dip (sour cream based)
10 -
300 g canned cream of chicken soup
11 -
200 g cheddar cheese, grated, divided
12 -
100 g French fried onions
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 33x18 cm baking dish.
02 -
Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with paprika, onion powder, garlic powder, salt, and black pepper. Cook for 7-9 minutes or until chicken is golden and internal temperature reaches 74°C.
03 -
In the prepared baking dish, combine thawed hashbrowns, cream of chicken soup, French onion dip, cooked chicken, and 100 g of grated cheddar cheese. Mix until homogenous.
04 -
Evenly sprinkle remaining 100 g cheddar cheese and French fried onions over the top of the mixture.
05 -
Place the casserole on the bottom oven rack and bake for 30-40 minutes until hashbrowns are tender and topping is golden brown.
06 -
Allow casserole to cool slightly before slicing. Serve warm.
# Additional Tips:
01 -
Use only sour cream based French onion dip for optimal texture and flavor.
02 -
Ensure hashbrowns are fully thawed and drained to avoid excess moisture.
03 -
Shred your own cheese for a creamier consistency.
04 -
For best results, bake on the bottom rack to prevent burning the onion topping.