Chicken and Potato Hashbrown Casserole

Ingredients:

• 1 lb (450 g) cooked chicken, shredded or diced
• 1 (30 oz) package frozen hashbrowns, thawed
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 small onion, diced
• 2-3 cloves garlic, minced (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional)
• Salt and pepper to taste
• 1 cup chicken broth
• Fresh parsley or green onions for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a large mixing bowl, combine the shredded chicken, thawed hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, diced onion, minced garlic (if using), garlic powder, onion powder, paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Add Chicken Broth: Stir in the chicken broth to loosen the mixture slightly. It should be creamy but not overly runny.
4. Prepare Casserole Dish: Lightly grease a 9×13-inch casserole dish. Pour the hashbrown mixture into the prepared dish and spread it evenly.
5. Add Topping: If desired, sprinkle additional shredded cheddar cheese on top for extra cheesiness.
6. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 30-35 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the casserole is heated through and the top is golden brown and bubbly.
7. Cool and Serve: Remove from oven and let it cool for a few minutes. Garnish with fresh parsley or green onions, if desired. Serve warm and enjoy!

Tips:

• You can customize this casserole by adding veggies like bell peppers, spinach, or broccoli.
• For a spicier kick, consider adding jalapeños or red pepper flakes.
• This dish can be made ahead of time and stored in the refrigerator until you’re ready to bake it.

Enjoy your Chicken and Potato Hashbrown Casserole!