This loaded chicken and hash brown casserole is most definitely loaded with flavor. It is like a mix of funeral potatoes and a ranch-style loaded baked potato.
Prep Time::15 mins
Cook Time::55 mins
Rest Time::10 mins
Total Time:: 1 hr 20 mins
Servings::8
Ingredients
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1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup whole milk
1 (1.25-ounce) envelope 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
1/2 teaspoon garlic powder
1 1/4 cups sour cream, divided
1 (30-ounce) package frozen shredded hash browns, thawed
1 1/2 cups chopped rotisserie chicken
6 slices cooked and chopped bacon, plus more for garnish
2 cups shredded sharp Cheddar cheese, divided
thinly sliced scallions
Directions
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 9- x 13-inch baking dish with cooking spray.
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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.
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Transfer mixture to prepared baking dish. Sprinkle evenly with remaining 1 cup cheese. Cover with aluminum foil.
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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
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Dollop evenly with remaining 1/4 cup sour cream; garnish with bacon and scallions.
Dotdash Meredith Food Studios