Description
A comforting, creamy casserole combining shredded chicken, crispy hashbrowns, and bold nacho cheese flavor, baked to bubbly perfection.
Ingredients
- 3 cups frozen shredded hashbrowns, thawed
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup nacho cheese sauce or cheese dip
- ½ cup sour cream
- ½ cup diced green chilies (mild or spicy)
- 1 small onion, diced
- ½ cup diced tomatoes (optional)
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro (for garnish)
Instructions
- Preheat the oven to 375 °F (190 °C) and grease a 9×9‑inch baking dish.
- In a large bowl, combine hashbrowns, shredded chicken, cheddar cheese, nacho cheese sauce, sour cream, chilies, onion, tomatoes (if using), chili powder, cumin, salt, and pepper.
- Mix thoroughly until all ingredients are evenly distributed.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 30–35 minutes, until the top is golden and the cheese is bubbling.
- Garnish with fresh cilantro and serve hot.
Notes
- Use reduced-fat dairy to lighten up the dish.
- Try jalapeños or hot sauce for extra heat.
- Mix in black beans or corn for added veggies.
- Top with crushed tortilla chips for crunch.
- Freeze for up to 2 months after baking.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
