French Onion Chicken Hashbrown (Printable Version)
# What You'll Need:
→ Casserole Base
01 -
600 grams boneless skinless chicken breasts, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
450 grams thawed hashbrowns
04 -
300 grams French onion dip (sour cream based)
05 -
300 grams canned cream of chicken soup
→ Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon paprika
09 -
1 teaspoon salt
10 -
0.5 teaspoon freshly ground black pepper
→ Cheese & Topping
11 -
200 grams cheddar cheese, freshly shredded and divided
12 -
100 grams crispy French fried onions
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with paprika, onion powder, garlic powder, salt, and black pepper. Cook until chicken is fully cooked through and reaches an internal temperature of 74°C, approximately 7–9 minutes.
02 -
In a 18x33 cm (7x13 inch) casserole dish, combine thawed hashbrowns, cream of chicken soup, sour cream-based French onion dip, cooked chicken, and 120 grams of shredded cheddar cheese. Mix thoroughly until well incorporated.
03 -
Sprinkle the remaining cheddar cheese evenly over the mixture, then top with crispy French fried onions.
04 -
Place the dish on the bottom rack of the preheated oven. Bake for 30–40 minutes, until the casserole is hot and hashbrowns are cooked through and topping is golden and crisp.
05 -
Remove from the oven and let rest for 5 minutes before serving warm.
# Helpful Notes:
01 -
Always use a sour cream-based French onion dip from the dairy section for ideal results.
02 -
Ensure hashbrowns are fully thawed and drained of excess moisture to prevent a soggy casserole.
03 -
Shred your own cheese for optimal melting and texture; pre-shredded cheese may not melt as smoothly due to anti-caking agents.
04 -
For the crispiest topping, bake on the oven's bottom rack and avoid over-browning.