Chicken Hashbrown Casserole
Ingredients:
2 cups cooked chicken, shredded or diced
1 (30 oz) package frozen hashbrowns, thawed
2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup
1/2 cup diced onion
1/2 cup diced bell pepper (red or green)
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme (optional)
Salt and pepper to taste
1 cup crushed cornflakes or breadcrumbs (optional, for topping)
2 tablespoons melted butter (optional, for topping)
Instructions:
-Preheat your oven to 350°F (175°C).
-If your hashbrowns are frozen, thaw them according to the package instructions. You can speed up the process by microwaving them for a few minutes. Once thawed, press them between paper towels to remove excess moisture.
-In a large mixing bowl, combine the thawed hashbrowns, shredded chicken, shredded cheddar cheese, diced onion, and diced bell pepper.
-In a separate bowl, mix together the sour cream, mayonnaise, condensed cream of chicken soup, melted butter, garlic powder, onion powder, dried thyme (if using), salt, and pepper. Stir until well combined.
-Pour the sauce mixture over the hashbrown and chicken mixture. Stir everything together until well combined.
-Grease a 9×13-inch casserole dish. Transfer the hashbrown and chicken mixture into the dish and spread it out evenly.
-If you want a crispy topping, combine the crushed cornflakes or breadcrumbs with the 2 tablespoons of melted butter in a small bowl. Sprinkle this mixture evenly over the casserole.
-Place the casserole dish in the preheated oven and bake for about 45-55 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
-Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs like parsley, if desired.
-Serve your Chicken Hashbrown Casserole hot and enjoy your delicious meal!
