Ingredients:
• 2 cups cooked chicken, shredded
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 2 cups frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup crushed butter crackers or breadcrumbs (optional topping)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the sour cream, hash browns, cream of chicken soup, shredded chicken, black pepper, onion powder, garlic powder, milk, and cheddar cheese in a big mixing bowl. Mix until everything is thoroughly incorporated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- If using, sprinkle crushed butter crackers or breadcrumbs evenly over the top for a crunchy topping.
- Bake for 35–45 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
- Remove from the oven and let it rest for 5–10 minutes before serving.
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