Loaded Chicken And Hash Brown Casserole
Prep: 15 minutes
Cook: 55 minutes
Yields: 4 servings
Are you ready for a flavor explosion that will leave you wanting more? Look no further than this Loaded Chicken and Hash Brown Casserole!
This mouthwatering masterpiece is like a match made in heaven, combining the creamiest of hash browns with the juiciest of chicken and the cheesiest of cheeses. It’s like a party in your mouth!
First, preheat your oven to 350 degrees F (175 degrees C). While that’s heating up, coat a 9- x 13-inch baking dish with cooking spray. Don’t be shy, make sure to get it all over the dish!
In a large bowl, stir together the cream of chicken soup, milk, ranch dip mix, salt, hot sauce, pepper, paprika, garlic powder, and 1 cup of the sour cream until combined. Yes, it’s a lot of ingredients, but trust us, it’s worth it!
Add the hashbrowns, chicken, bacon, and 1 cup of the cheese to the bowl. Mix until everything is fully combined. You might need to get in there with your hands and really mix it up!
Transfer the mixture to the prepared baking dish and sprinkle evenly with the remaining 1 cup of cheese. Cover it with aluminum foil, because we’re not done yet!
Bake in the preheated oven for about 45 minutes, or until the potatoes are tender. Then, uncover it and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let it stand for 10 minutes before serving. And when you do serve it, dollop it with the remaining 1/4 cup of sour cream and garnish with bacon and scallions. Because, why not?!
This Loaded Chicken and Hash Brown Casserole is the perfect comfort food for a chilly night in. It’s creamy, cheesy, and downright delicious. So go ahead, give it a try, and let us know what you think!
Printable Recipe
Ingredients
- 1 can cream of chicken soup
- 1 cup milk
- 1 packet ranch dip mix
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cups sour cream
- 1 package hashbrowns
- 2 cups cooked chicken, shredded
- 1 cup cooked bacon, crumbled
- 2 cups shredded cheese
Instructions
- 1. Preheat your oven to 350 degrees F (175 degrees C).
- 2. Coat a 9- x 13-inch baking dish with cooking spray.
- 3. In a large bowl, stir together the cream of chicken soup, milk, ranch dip mix, salt, hot sauce, pepper, paprika, garlic powder, and 1 cup of sour cream until combined.
- 4. Add the hashbrowns, chicken, bacon, and 1 cup of cheese to the bowl. Mix until everything is fully combined.
- 5. Transfer the mixture to the prepared baking dish and sprinkle evenly with the remaining 1 cup of cheese.
- 6. Cover the dish with aluminum foil.
- 7. Bake in the preheated oven for about 45 minutes, or until the potatoes are tender.
- 8. Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 9. Let it stand for 10 minutes before serving.
- 10. Dollop with the remaining 1/4 cup of sour cream and garnish with bacon and scallions before serving.
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