Chicken Hashbrown Cheese Casserole (Printable Version)

# What You'll Need:

→ Casserole Base

01 - 1 kg shredded hashbrowns
02 - 500 g cooked chicken breast, shredded
03 - 250 g shredded cheddar cheese
04 - 200 g sour cream
05 - 120 ml whole milk
06 - 60 g butter, melted
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 0.5 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 60 g chopped green onions

→ Topping

12 - 80 g breadcrumbs
13 - 15 g melted butter

# Step-by-Step Directions:

01 - Preheat oven to 190°C (375°F).
02 - In a large mixing bowl, combine shredded hashbrowns and cooked, shredded chicken breast.
03 - Add shredded cheddar cheese to the bowl and mix thoroughly.
04 - Stir in sour cream, milk, and 60 g melted butter until well combined.
05 - Sprinkle in garlic powder, onion powder, black pepper, and salt. Mix until evenly distributed.
06 - Fold in chopped green onions for flavor and color.
07 - Spread the mixture evenly into a greased 33 x 23 cm baking dish.
08 - In a separate bowl, toss breadcrumbs with 15 g melted butter until coated.
09 - Evenly sprinkle the breadcrumb mixture over the surface for a crisp topping.
10 - Bake in the preheated oven for 30 to 35 minutes, until the top is golden brown and contents are heated through.
11 - Allow to rest for 5 minutes before serving.
12 - Serve warm.

# Helpful Notes:

01 - For a creamier result, increase sour cream or substitute some with cream cheese.
02 - Add cayenne pepper or hot sauce for heat, or seasoned/Panko breadcrumbs for added crunch.
03 - Substitute chicken with cooked turkey or ground beef for variety.
04 - Store leftovers in an airtight container in the fridge for up to 3 days and reheat as needed.

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