Here’s what you’ll need to bring this delicious casserole to life:
- 2 pounds southern-style frozen hashbrowns – The base of the dish, providing a crispy, starchy layer.
- 2 cups shredded cheddar cheese – Melts into the sauce and gives the casserole its cheesy richness.
- 1 cup frozen peas and carrots – A classic vegetable medley for flavor, color, and nutrition.
- 2 cups sour cream – Adds tanginess and creaminess to the sauce.
- ½ cup canned corn (drained) – A touch of sweetness and texture.
- 1 can cream of chicken soup – The glue that ties the sauce together.
- 3 cups shredded chicken – Use rotisserie or leftover chicken for convenience.
- ⅓ cup milk – Loosens the mixture for better spread and texture.
- 2 cups breadcrumbs – For a golden, crunchy topping.
- Salt and pepper to taste – Customize to your seasoning preference.
Tip: If you like a little kick, try adding a dash of paprika or garlic powder to the mixture. You can also mix Parmesan cheese into the breadcrumbs for an extra-crispy crust.
Step-by-Step Instructions
Let’s break it down step by step so it’s as easy as pie—or in this case, casserole.
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C). A hot oven helps the casserole crisp up around the edges and bubble in the center—exactly what you want.
2. Prep the Baking Dish
