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)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together chicken, hash browns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, peas and carrots, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Spread the mixture evenly in the prepared baking dish.
- Optional: Mix crushed cornflakes or breadcrumbs with melted butter and sprinkle on top.
- Bake for 45–50 minutes, or until bubbly and golden brown on top.
- Let cool slightly before serving to allow the casserole to set.
Notes
- Swap in cream of mushroom or celery soup for flavor variation.
- Add diced bell peppers or broccoli for extra texture and nutrients.
- Use reduced-fat cheese and sour cream for a lighter version.
- Include jalapeños or cayenne for a spicy kick.
- Great for making ahead or freezing for future meals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 400
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
