Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 30 oz (850g) frozen shredded hashbrowns, thawed and patted dry
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) milk
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/2 tsp (2.5g) black pepper
  • 1/4 tsp (1.2g) salt
  • 1/2 cup (55g) unsalted butter, melted
  • 1/2 cup (60g) panko breadcrumbs
  • 1/2 cup (55g) parmesan cheese, grated

Instructions:

  1. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, pepper, and salt until the mixture is velvety and smooth.
  2. Fold in the shredded chicken, thawed hashbrowns, and 2 cups of shredded cheddar cheese using a spatula to ensure every potato strand is coated in the binder.
  3. Transfer the mixture to a 9x13 inch baking dish and smooth the top with a spatula for an even bake.
  4. Combine melted butter, panko breadcrumbs, and Parmesan cheese in a small bowl, then sprinkle the mixture evenly across the top of the casserole.
  5. Bake at 350°F (175°C) for 45–50 minutes until the edges are bubbling and the topping is deep mahogany brown.
  6. Let the casserole rest for 5–10 minutes before serving to allow the sauce to set.