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Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix sauce: In a large bowl, stir together both soups, sour cream, milk, butter, garlic powder, salt, and pepper.
- Add chicken and hashbrowns, onion, and 1 cup of cheese. Mix well.
- Assemble: Spread mixture into the baking dish. Top with remaining ½ cup of cheese and optional crunchy topping.
- Bake 45–50 minutes, until bubbly and golden brown.
- Cool slightly, then serve.
Tips
- Thaw hashbrowns fully before using.
- Rotisserie chicken saves prep time.
- Crunchy toppings like cornflakes or breadcrumbs add texture.
Variations
- Spicy: Add cayenne or jalapeños.
- Veggie: Mix in frozen peas and carrots.
- Bacon: Add cooked, crumbled bacon for extra flavor.
FAQ
- Make Ahead: Yes, store assembled casserole in fridge overnight.
- Leftovers: Keep in fridge 3 days. Reheat in oven or microwave.
- Freezing: Wrap tightly. Freeze before or after baking for up to 3 months.
Serving Ideas
- With a green salad
- Garlic bread or dinner rolls
- Roasted veggies like carrots or broccoli
