Instructions
1. Preheat the Oven
Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Mix the Base
In a large mixing bowl, stir together cream of chicken soup, sour cream, milk, 1 cup cheddar cheese, onion, garlic powder, onion powder, salt, pepper, and paprika.
3. Add Chicken & Hashbrowns
Fold in the shredded chicken and thawed hashbrowns until everything is coated in the creamy mixture.
4. Assemble the Casserole
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of cheese on top.
5. Add Crunchy Topping
In a small bowl, mix crushed cornflakes (or crackers) with melted butter. Sprinkle evenly over the casserole.
6. Bake
Bake uncovered for 45–50 minutes, until hot and bubbly with a golden, crispy topping.
7. Serve
Let sit for 5 minutes before serving. Garnish with fresh parsley or chives if desired.
Variations & Tips
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Swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor.
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Add cooked bacon bits or ham for extra heartiness.
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Stir in frozen mixed veggies (like peas and carrots) to make it a complete one-dish meal.
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Make it spicy with a pinch of cayenne pepper or diced jalapeños.
