Loaded Chicken and Hash Brown Casserole
This Loaded Chicken and Hash Brown Casserole is packed with flavor, combining elements of funeral potatoes and ranch-style loaded baked potatoes.
Equipment
- oven
- baking dish
- Mixing bowl
Ingredients
- 1 can (10.5 ounce) condensed cream of chicken soup
- ½ cup whole milk
- 1 envelope (1.25-ounce) ranch dressing dip mix
- 2 teaspoons kosher salt
- 1 teaspoon buffalo-style hot sauce such as Frank’s RedHot®
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 ¼ cups sour cream divided
- 1 package (30-ounce) frozen shredded hash browns thawed
- 1 ½ cups chopped rotisserie chicken
- 6 slices cooked and chopped bacon plus more for garnish
- 2 cups shredded sharp Cheddar cheese divided
- thinly sliced scallions
Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, stir together 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 hashbrowns, chicken, bacon, and 1 cup of the cheese; mix until fully combined.
- Transfer mixture to prepared baking dish. Sprinkle evenly with remaining 1 cup cheese. Cover with aluminum foil.
- Bake in the preheated oven until potatoes are tender, about 45 minutes. Uncover; bake until cheese is melted, about 10 minutes. Let stand 10 minutes before serving.
- Dollop evenly with remaining ¼ cup sour cream; garnish with bacon and scallions.
Notes
Recipe developed by Giovanna Vazquez
Nutrition
Serving: 1servingCalories: 615kcalCarbohydrates: 38gProtein: 20gFat: 44gSaturated Fat: 14gCholesterol: 90mgSodium: 1601mgPotassium: 602mgFiber: 3gSugar: 3gVitamin C: 7mgCalcium: 290mgIron: 2mg
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