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Easy Cheesy Chicken and Hash Brown Casserole

Cheesy chicken hash brown casserole combines shredded chicken and thawed hash browns in a creamy cheddar sauce. Bake it uncovered, then add more cheese for a bubbling top and a center that reaches 165°F.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for greasing
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups shredded cheddar cheese divided
  • 1 package (30 oz) hash browns frozen, shredded, thawed and patted dry
  • 3 cups chicken cooked and shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk the condensed cream of chicken soup, sour cream, milk, garlic powder, salt, and black pepper in a large bowl.
  4. Stir in 1 1/2 cups of the cheddar cheese.
  5. Add the hash browns and chicken and fold until evenly coated.
  6. Spread the mixture in the prepared baking dish.
  7. Bake uncovered for 40 minutes.
  8. Sprinkle the remaining 1/2 cup cheddar over the casserole.
  9. Bake for 10-15 minutes, until bubbling and the center reaches 165°F.
  10. Rest the casserole for 10 minutes before serving.

Notes

For an even bake, thaw and pat the hash browns dry before mixing. Refrigerate leftovers for up to 3-4 days; freezer-friendly. For a gluten-free version, use a certified gluten-free cream of chicken soup.