Ingredients :
Ingredient QuantityCooked, shredded chicken 3 cupsFrozen hashbrowns, thawed 1 package (30 oz)Cream of chicken soup 1 can (10.5 oz)Cream of mushroom soup 1 can (10.5 oz)Sour cream 1 cupMilk 1/2 cupUnsalted butter, melted 1/2 cupShredded cheddar cheese 1 1/2 cupsChopped onion 1/2 cupGarlic powder 1 tspSalt 1/2 tspBlack pepper 1/2 tspCrushed cornflakes or breadcrumbs (optional) 1 cup
Préparations :
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.Combine Ingredients: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and pepper. Stir until well combined.Add Chicken and Hashbrowns: Add shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until well combined.Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs.Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.Serve: Let cool slightly before serving. Garnish with parsley, if desired.Enjoy!
ENJOY