Ingredients:

  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 3 cups cooked shredded chicken
  • 4 cups frozen shredded hashbrowns, thawed
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper until the mixture is smooth and velvety.
  3. Gently fold in the shredded chicken, the thawed hashbrowns, and 1 cup of the shredded cheddar cheese until the mixture is uniform.
  4. Transfer the mixture into a lightly greased 9x13-inch baking dish, spreading it evenly with a spatula.
  5. Sprinkle the remaining 1 cup of cheddar cheese evenly across the top.
  6. Bake for 45–50 minutes until the edges are bubbling and the cheese topping is deep mahogany-gold.
  7. Let the casserole rest for 5 minutes before serving to allow the sauce to set.