Description
This Creamy Chicken Nacho Hashbrown Bake is a delicious and comforting casserole that combines shredded chicken, hash browns, nacho cheese soup, and Mexican flavors for a satisfying meal the whole family will love.
Ingredients
For the Casserole:
- 1 (30 oz) bag frozen shredded hash browns (thawed)
- 2 cups cooked shredded chicken
- 1 (10 oz) can nacho cheese soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar or Mexican blend cheese (divided)
- Chopped green onions and jalapeños for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the mixture: In a large bowl, combine nacho cheese soup, sour cream, milk, garlic powder, onion powder, cumin, salt, and pepper. Stir in shredded chicken, drained tomatoes with green chilies, and 1 cup of shredded cheese.
- Add hash browns: Fold in the thawed hash browns until evenly coated. Transfer the mixture to the baking dish and spread evenly.
- Top with cheese: Sprinkle the remaining 1/2 cup shredded cheese over the top.
- Bake: Bake for 40–45 minutes until hot, bubbly, and golden on top. Let it rest for 5–10 minutes before serving. Garnish with green onions and jalapeños if desired.
Notes
- Rotisserie chicken works great as a time-saver.
- Consider adding black beans or corn for extra texture and flavor.
