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Cheesy Chicken & Hashbrown Casserole

A comforting dish featuring a harmonious blend of crispy hashbrowns, tender chicken, and gooey cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked and shredded chicken You can use a rotisserie chicken for convenience.
  • 30 oz frozen hashbrowns, thawed Ensure hashbrowns are well-thawed for even baking.
  • 2 cups shredded cheddar cheese Extra cheese can be added on top for a cheesy crust.
  • 1 cup sour cream
  • 10.5 oz cream of chicken soup Make sure it’s halal-certified.
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon salt and pepper Or to taste.
  • cooking spray or olive oil For greasing the baking dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
  3. In a large mixing bowl, combine the shredded chicken, thawed hashbrowns, cheddar cheese, sour cream, cream of chicken soup, chopped onion, garlic powder, salt, and pepper. Stir until everything is evenly incorporated.
  4. Pour the mixture into the prepared baking dish, spreading it evenly across the surface.
  5. If desired, sprinkle an additional half cup of cheddar on top for a cheesy golden crust.
  6. Cover the dish with foil and bake for about 35-40 minutes. Remove the foil for the last 10-15 minutes to allow the top to brown.
  7. Let the casserole cool for about 5-10 minutes before serving.

Notes

For substitutions, diced turkey or chickpeas can be used instead of chicken. Store leftovers in the refrigerator for up to three days, or freeze for up to two months. Reheat in the oven or microwave.