Ingredients :
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Three cups of cooked and shredded chicken
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Thawed hashbrowns from the freezer 30 ounces, one packet
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One can (10.5 oz) of cream of chicken soup
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One can (10.5 oz) of cream of mushroom soup
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Sour cream a quarter cup of milk Melted unsalted butter, measuring 1/2 cup equal to half a cup
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Cheddar cheese, crumbled 1.5 cups
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Half a cup of chopped onion Garlic powder 1.25 teaspoons of salt black pepper, half a teaspoon 3/4 teaspoon
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Breadcrumbs or cornflakes, crushed (optional) one cup
Instructions :
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Combine the soup with thawed hashbrowns, chopped onion, 1 cup of shredded cheddar cheese, and shredded chicken. Blend well by stirring.
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Put Casserole Together: Transfer the ingredients to the baking dish that has been preheated.
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Before serving, top with the remaining half cup of cheddar cheese. Toss in some breadcrumbs or crumbled cornflakes if you want.
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Prepare for baking by preheating oven to 400°F. Bake for 45 to 50 minutes, or until bubbling and lightly browned.
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Before you serve, give it a little time to chill. Toss in some parsley for garnish, if you want.