A favorite among both cooks and diners, this Hashbrown Chicken Casserole is a cinch to whip together. It goes well with both weeknight dinners and potlucks.
What You Need: Amount of Ingredient
. Three cups of cooked and shredded chicken
. Thawed hashbrowns from the freezer 30 ounces, one packet
. One can (10.5 oz) of cream of chicken soup
. One can (10.5 oz) of cream of mushroom soup
. Sour cream a quarter cup of milk Melted unsalted butter, measuring 1/2 cup equal to half a cup
. Cheddar cheese, crumbled 1.5 cups
. Half a cup of chopped onion Garlic powder 1.25 teaspoons of salt black pepper, half a teaspoon 3/4 teaspoon
. Breadcrumbs or cornflakes, crushed (optional) one cup
Instructions:
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I can’t seem to get tired of this recipe. It’s been a fixture on my menu lately
