Step-by-Step: How to Make Hashbrown Chicken Casserole
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C)
Grease a 9×13-inch baking dish (or line with parchment)
Step 2: Mix the Creamy Base
In a large bowl, whisk together:
Cream of chicken soup
Cream of mushroom soup
Sour cream
Melted butter
Milk
Garlic powder
Salt & pepper
Mix until smooth and creamy — no lumps.
Step 3: Add Chicken & Potatoes
Stir in:
Shredded chicken
Thawed hashbrowns
Chopped onion
1 cup of shredded cheddar cheese
Mix until everything is evenly coated.
Step 4: Assemble the Casserole
Pour mixture into the baking dish — spread evenly
Sprinkle remaining ½ cup cheddar on top
Optional: Add a layer of crushed cornflakes or breadcrumbs for crunch
Pro Tip: Spray the topping with a little butter or cooking spray for extra browning.
Step 5: Bake to Golden Perfection
Bake 45–50 minutes, until:
Center is hot and bubbly
Edges are golden and crisp
Top is lightly browned
No need to cover — the topping crisps beautifully.
Step 6: Rest & Serve
Let cool 5–10 minutes — helps layers set
Slice and serve hot with:
SEE NEXT PAGE
ADVERTISEMENT
