Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Prepare the Casserole Mixture:
In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, black pepper, and melted butter. Stir until everything is well mixed.
Add the Chicken and Hashbrowns: Add the cooked chicken and thawed hashbrowns to the mixture, stirring until everything is evenly distributed.
Assemble the Casserole: Pour the chicken and hashbrown mixture into the prepared baking dish, spreading it out evenly.
Add the Topping: Sprinkle the top with crushed cornflakes or breadcrumbs for a crispy golden topping. If you prefer a slightly more cheesy crust, you can also sprinkle additional shredded cheddar on top.
Bake the Casserole: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Garnish and Serve: After baking, allow the casserole to cool for a few minutes before serving. Garnish with chopped green onions, if desired.
Serving and Storage Tips:
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