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Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Combine Ingredients: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and black pepper. Stir until well combined.
Add Chicken and Hashbrowns: Add the shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until fully mixed.
Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs for a crispy topping.
Bake: Bake in the preheated oven for 45–50 minutes, or until the casserole is bubbly and golden brown.
Serve: Let cool slightly before serving. Garnish with parsley if desired.
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