Loaded Chicken and Hash Brown Casserole with Cheddar

Name: Loaded Chicken and Hash Brown Casserole with Cheddar
Total time: 80 min
Yield: 2
Ingredients: 1 (10.5-oz.) can condensed cream of chicken soup; 1/2 cup whole milk; 1 (1.25-oz.) envelope ranch dressing dip mix; 2 tsp. kosher salt; 1 tsp. buffalo-style hot sauce (such as Frank's RedHot); 1 tsp. black pepper; 1 tsp. paprika; 1/2 tsp. garlic powder; 1 1/4 cups sour cream, divided; 1 (30-oz.) pkg. frozen shredded hash browns, thawed; 1 1/2 cups chopped rotisserie chicken (from 1 rotisserie chicken); 1/2 cup cooked and chopped bacon (from 6 slices), plus more for garnish; 8 oz. sharp Cheddar cheese, shredded (about 2 cups); Thinly sliced scallions

Elevate your casserole game with this loaded chicken and hash brown version. A delightful fusion of funeral potatoes and a loaded baked potato, all in one dish.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

Nutrition

calories615kcal

carbohydrates38g

fat44g

fiber3g

protein20g

sodium1601mg

sugar3g

Dinner American

Ingredients

1 (10.5-oz.) can condensed cream of chicken soup

1/2 cup whole milk

1 (1.25-oz.) envelope ranch dressing dip mix

2 tsp. kosher salt

1 tsp. buffalo-style hot sauce (such as Frank's RedHot)

1 tsp. black pepper

1 tsp. paprika

1/2 tsp. garlic powder

1 1/4 cups sour cream, divided

1 (30-oz.) pkg. frozen shredded hash browns, thawed

1 1/2 cups chopped rotisserie chicken (from 1 rotisserie chicken)

1/2 cup cooked and chopped bacon (from 6 slices), plus more for garnish

8 oz. sharp Cheddar cheese, shredded (about 2 cups)

Thinly sliced scallions

Directions

Preheat the oven to 350°F (175°C) and coat a 9- x 13-inch baking dish with cooking spray.

In a large bowl, mix 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. Add the hash browns, chicken, bacon, and 1 cup of the cheese; stir until well mixed.

Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of cheese over the top. Cover with aluminum foil.

Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted. Let it rest for 10 minutes before serving.

Top the casserole with the remaining 1/4 cup of sour cream. Garnish with extra bacon and scallions.