Ingredients:

  • 3 cups cooked shredded chicken
  • 30 oz frozen shredded hashbrowns, thawed slightly
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 10.5 oz cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup melted butter
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, sour cream, and cream of chicken soup. Whisk until the mixture is completely smooth and no lumps remain. Stir in the garlic powder, onion powder, salt, and pepper.
  2. Gently fold in the shredded chicken, thawed hashbrowns, and 1 cup of the shredded cheddar cheese. Stir using a folding motion until the ingredients are uniformly coated in the sauce.
  3. Transfer the mixture into a lightly greased 9x13-inch baking dish, spreading it evenly with a spatula.
  4. In a small bowl, mix the melted butter, Panko breadcrumbs, and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole, pressing down slightly to ensure it adheres.
  5. Bake at 350°F (175°C) for 40–45 minutes until the edges are bubbling vigorously and the topping is golden brown.