Ingredients
3 cups cooked chicken, shredded or cubed
1 bag (about 750 g / 26 oz) frozen shredded hashbrowns, thawed
1 can (300–350 ml) cream of chicken soup
1 cup sour cream
1 ½ cups cheddar cheese, shredded (plus extra for topping)
½ cup mozzarella cheese (optional, for extra melt)
1 small onion, finely chopped (optional)
½ cup chicken broth or milk
2 tbsp butter, melted
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt & pepper to taste
Fresh parsley for garnish (optional)
👩🍳 Instructions
- Preheat oven to 190°C (375°F). Grease a 9×13 baking dish.
- In a large bowl, mix together:
Cream of chicken soup
Sour cream
Melted butter
Chicken broth
Garlic powder, onion powder, paprika
Salt and pepper
- Stir in the hashbrowns, chicken, onion, and cheddar cheese. Mix until fully combined.
- Spread the mixture evenly into your baking dish.
- Top with extra cheddar or mozzarella for a golden bubbly crust.
- Bake 40–45 minutes, or until hot, creamy, and beautifully browned on top.
- Let rest 5 minutes, garnish with parsley, and serve warm.
✨ Tips
Add cooked bacon or ham for a smoky twist.
Swap cheddar for Monterey Jack for extra creaminess.
Use rotisserie chicken for fast prep!