Description
A hearty, creamy casserole made with shredded chicken, crispy hashbrowns, nacho cheese, and a touch of spice—perfect for busy weeknights or comforting family dinners.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 (20 oz) bag frozen hashbrowns, thawed
- 1 (10 oz) can nacho cheese soup or 1 cup nacho cheese sauce
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1 (4 oz) can diced green chilies (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions or cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, hashbrowns, nacho cheese, sour cream, cheddar, milk, green chilies, garlic powder, onion powder, salt, and pepper.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 35–40 minutes, or until hot and bubbly and the top is golden brown.
- Let rest for 5–10 minutes before serving. Garnish with green onions or cilantro.
Notes
- Use rotisserie chicken for quicker prep.
- Top with crushed tortilla chips or jalapeños before baking for added crunch or spice.
- Great as a main dish or hearty side for potlucks and gatherings.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 2g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: chicken hashbrown casserole, nacho bake, creamy chicken bake, Tex-Mex comfort food, cheesy hashbrown dish