Cheesy Hashbrown Chicken Casserole
This Cheesy Hashbrown Chicken Casserole is the ultimate comfort food: crispy, cheesy, and loaded with tender chicken and smoky turkey bacon. Perfect for busy weeknights!
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven mitts
- Skillet
Ingredients
- 2 cups frozen hashbrowns
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1/2 cup turkey bacon, cooked and crumbled
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Cook and crumble the turkey bacon in a skillet over medium heat until crispy. Drain excess grease and set aside on a paper towel-lined plate.
Step 2: Mix the Base Ingredients
- In a large mixing bowl, combine frozen hashbrowns, shredded chicken, shredded cheddar cheese, sour cream, and cream of chicken soup. Add chopped green onions, garlic powder, onion powder, salt, and pepper. Stir until well incorporated and creamy.
Step 3: Assemble the Casserole
- Transfer the mixture evenly into a 9x13 inch baking dish. Smooth the top with a spatula. Sprinkle the crumbled turkey bacon evenly over the top.
Step 4: Bake to Perfection
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly. The hashbrowns should be tender and cheese melted.
Step 5: Rest and Serve
- Let the casserole rest for 5 to 10 minutes before serving to allow it to set. Serve warm and enjoy.
Notes
- Use frozen hashbrowns straight from the freezer to avoid sogginess.
- Resting the casserole after baking helps it set and makes serving easier.
- You can add seasonal vegetables like bell peppers or mushrooms for extra flavor and nutrition.