Creamy Hashbrown Chicken Casserole

• 1 can (10.5 oz) cream of chicken soup

• 3 cups cooked shredded chicken

• ⅓ cup milk

• 2 cups bread crumbs

• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).

2. Layer the hashbrowns evenly in the bottom of a 9×13-inch baking dish.

3. In a large mixing bowl, combine the shredded chicken, cheddar cheese, peas and carrots, corn, sour cream, cream of chicken soup, milk, salt, and pepper. Stir until fully mixed.

4. Pour the mixture over the hashbrowns and spread it out evenly.

5. Top with bread crumbs to create a golden, crunchy layer.

6. Bake uncovered for 1 hour, or until the top is crisp and the casserole is bubbling.

7. Cool slightly before serving. Enjoy!

Nutrition (per serving)

Calories: 516 | Carbohydrates: 42g | Protein: 19g | Fat: 31g
Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 67mg
Sodium: 948mg | Fiber: 3g | Sugar: 4g