Chicken Hashbrown Casserole
Ingredients:
- 2 cups cooked and shredded chicken
- 1 package frozen hashbrowns, thawed
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- ½ cup diced onion
- ½ cup diced bell pepper
- Salt and pepper to taste
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, thawed hashbrowns, shredded Cheddar cheese, sour cream, and cream of chicken soup.
3. Stir in the diced onion and bell pepper until evenly mixed.
4. Season the mixture with salt and pepper to taste.
5. Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
6. Bake uncovered for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
7. Let it cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 380 kcal | Servings: 6 servings
Tips:
Use freshly shredded chicken from a roasted bird for maximum flavor and tenderness.
Add a sprinkle of paprika or smoked paprika on top before baking for a subtle smoky aroma.