Ingredients:
– 2 cups cooked chicken, shredded or cubed
– 1 package (32 oz) frozen shredded hash browns, thawed
– 1 can (10.5 oz) condensed cream of chicken soup
– 1 cup sour cream
– 1 1/2 cups shredded cheddar cheese
– 1/4 cup butter, melted
– 1 small onion, finely chopped
– 1 cup frozen peas and carrots, thawed
– Salt and pepper to taste
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon paprika
– 1/2 cup crushed cornflakes or breadcrumbs (optional, for topping)
– 2 tablespoons butter, melted (for topping, optional)
Directions:
1. Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, thawed hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, melted butter, chopped onion, peas and carrots, garlic powder, onion powder, paprika, salt, and pepper. Mix everything until well combined.
3. Spread this mixture evenly in your prepared baking dish.
4. If you decide to use a topping, mix the crushed cornflakes or breadcrumbs with melted butter in a small bowl. Evenly sprinkle this over the casserole.
5. Place the dish in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and the top is a nice golden brown.
6. Once done, take it out of the oven and let it cool for a bit before digging in. Enjoy this comforting and hearty Hashbrown Chicken Casserole!
