Description
A comforting, easy-to-assemble one-dish meal perfect for busy weeknights. This casserole features crispy shredded hash browns combined with tender rotisserie chicken in a velvety, ranch-seasoned sauce. It is a hearty and wholesome dish that brings warmth to the table, using pantry staples to create a golden, bubbly, and crowd-pleasing dinner that the whole family will love.
Ingredients
30 ounces frozen shredded hash browns, slightly thawed
2 cups cooked rotisserie chicken, shredded
1/2 cup yellow onion, finely diced
10.5 ounces condensed cream of chicken soup (or mushroom soup for vegetarian option)
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 tablespoon ranch seasoning mix
1/2 teaspoon black pepper
1/4 cup green onions, sliced for garnish
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, combine the condensed soup, sour cream, ranch seasoning, and black pepper until smooth.
Fold in the shredded rotisserie chicken, diced onions, 1 cup of the shredded cheddar cheese, and the thawed hash browns.
Spread the mixture evenly into the prepared baking dish.
Bake for 30 minutes, then sprinkle the remaining 1 cup of cheese over the top.
Bake for an additional 10 minutes until the cheese is melted and the edges are bubbly.
Let the casserole rest for 5 minutes before serving with a garnish of fresh green onions.
Notes
Ensure the hash browns are thawed enough to break apart easily to ensure even cooking. If you prefer extra crunch, mix in 1/2 cup of panko breadcrumbs with the final layer of cheese. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg