2 lbs frozen hashbrown potatoes (shredded or cubed), thawed
2 cups cooked chicken, diced or shredded
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 cup melted butter
1 tsp garlic powder
Salt and black pepper to taste
Chopped fresh parsley for garnish
Instructions
Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking dish.
Combine the base: In a large bowl, mix together the thawed hashbrowns, diced chicken, cream of chicken soup, sour cream, melted butter, garlic powder, salt, pepper, and 1 cup of the shredded cheddar cheese until well combined.
Assemble: Transfer the mixture into the prepared baking dish and spread it out evenly.
Top with cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
Bake: Bake uncovered for 45 to 50 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
Serve: Garnish with fresh chopped parsley, let cool slightly, and serve warm.
