Chicken Hash Casserole

Here’s a delicious and easy Chicken Hashbrown Casserole recipe for your crockpot! It’s creamy, cheesy, and perfect for a cozy family meal. The first recipe with my new layout I am so excited to share with y'all. Let me know over on my Facebook or Pinterest if you found it there what you think of it and give me some input on what kind of recipes you would like me to include! I hope you all enjoy this, and I hope it helps you busy moms on busy days. Love and Blessings, Leslie

Ingredients:

2 cups cooked chicken, shredded (rotisserie works great!)

1 (26 oz) bag frozen hash browns, shredded or cubed

1 (10.5 oz) can cream of chicken soup

1 (8 oz) container sour cream

1 1/2 cups shredded cheddar cheese

1/2 cup chopped onion

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/4 cup melted butter

**note if you need more moisture add 1/2 c water or for more flavor chicken broth

Directions:

Prep the Crockpot: Lightly grease the crockpot with non-stick cooking spray or butter.

Combine Ingredients: In a large bowl, mix together the cream of chicken soup, sour cream, chicken broth, melted butter, garlic powder, onion powder, salt, pepper, and paprika.

Stir in the cooked chicken, hash browns, half of the cheese, onions

Transfer to Crockpot: Pour the mixture into the prepared crockpot and spread it evenly.

Sprinkle the remaining cheese Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.

Check at the 4-hour mark (on low) to see if the hash browns are tender and the cheese is melted and bubbly

Serve: Let it sit for about 10 minutes after cooking to thicken up.

Serve warm, garnished with extra cheese or chives if desired

**Little Time-Saving Extras

I always include my favorite kitchen shortcuts, like these: → Crockpot Liners – Grab them here They save me so much time scrubbing after dinner, especially on nights when I just want to rinse and be done.