Chicken And Hashbrown Casserole
A comforting casserole combining chicken, hashbrowns, and a creamy sauce topped with crunchy Ritz crackers.
Equipment
- 9x13-inch baking dish
Ingredients
Main Ingredients
- 5 cups chopped cooked chicken 1 rotisserie chicken
- 30 oz frozen hashbrowns
- 12 oz frozen mixed vegetables
- 10.5 oz cream of mushroom soup
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 tsp seasoning salt
- 0.5 tsp black pepper
- 0.5 sleeve Ritz crackers
- 4 tbsp butter
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
- Spread the chopped cooked chicken evenly across the bottom of the prepared dish.
- Sprinkle the frozen mixed vegetables over the chicken layer.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoning salt, and black pepper. Mix well.
- Gently fold in the frozen hashbrowns until they are well coated with the soup mixture.
- Spoon this mixture over the chicken and vegetables in the baking dish, spreading it evenly.
- Crumble the Ritz crackers over the top of the casserole for a crunchy topping.
- Melt the butter and drizzle it evenly over the crumbled crackers.
- Place the casserole in the preheated oven and bake for 40 minutes, or until it is bubbly and golden on top.
- Remove from the oven and serve hot, garnished with chives or green onions if desired.
Notes
For added flavor, consider mixing in some shredded cheese before baking. You can use any frozen vegetables you prefer, such as peas or corn, for a different twist.