Cowgirl Cheesy Casserole
A creamy and comforting casserole with layers of chicken, cheesy goodness, and crunchy hashbrowns, perfect for gatherings and customizable for any occasion.
Ingrédients
Base Ingredients
- 10.5 ounces cream of chicken soup
- 1 cup sour cream Can use low-fat for a healthier option.
- 10 ounces diced tomatoes with green chilis, undrained
- 1 cup frozen fire-roasted corn
- 3 cups rotisserie chicken, skin removed, deboned, and shredded
- 30 ounces frozen hashbrowns with onions and peppers
Seasoning and Cheese
- 1 ounce packet ranch seasoning mix Can be substituted or adjusted for flavor.
- 2 teaspoons Montreal steak seasoning
- 2 cups shredded cheddar cheese, divided Reserve 1 cup for topping.
Garnishes
- to taste sliced green onions For garnish.
- to taste fresh cilantro For garnish.
Instructions
Preparation
- Gather all your ingredients to streamline the process.
- Shred the rotisserie chicken and measure out each component for quick access.
Cooking
- Combine cream of chicken soup, sour cream, and diced tomatoes in a large bowl and blend until creamy.
- Stir in corn, half of the shredded cheddar cheese, ranch seasoning, and Montreal steak seasoning. Mix well.
- Fold in the shredded rotisserie chicken gently until coated.
- Layer half of the hashbrowns in a prepared baking dish.
- Spread the chicken mixture over the hashbrowns evenly.
- Top with remaining hashbrowns and press down gently.
- Sprinkle the remaining cheddar cheese on top.
- Cover loosely with aluminum foil and bake at 375°F for 20 minutes.
- Remove the foil and bake for an additional 25-30 minutes until bubbly and golden brown.
- Let sit for 5 minutes, then garnish with sliced green onions and cilantro before serving.
Notes
This casserole can be made ahead of time and stored in the refrigerator. Suitable for freezing; reheat in the oven at 350°F.