The food disappeared in no time – not even a speck was left behind.

Loaded chicken and hash brown casserole is a delightful blend of comforting flavors and textures, perfect for those chilly Midwest evenings. Drawing inspiration from classic American casseroles, this dish combines tender chicken, crispy hash browns, and a mix of cheeses, resulting in a hearty, satisfying meal. Its versatility and ease of preparation make it an excellent choice for busy weeknights or casual gatherings. Whether you're a seasoned cook or a culinary novice, this recipe is sure to become a favorite in your kitchen.

To complement the rich, savory flavors of the loaded chicken and hash brown casserole, consider serving it with a crisp green salad dressed with a light vinaigrette. Steamed or roasted vegetables, such as broccoli or green beans, also pair nicely, adding a touch of freshness to the meal. For a complete comfort food experience, you might opt for a side of warm, buttery rolls or crusty bread to soak up any extra cheesy goodness.

Servings: 6

2 cups cooked, shredded chicken
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 cup chopped green onions
1 package (30 oz) frozen hash browns, thawed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup melted butter
1/2 cup cooked bacon, crumbled

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, and chopped green onions.

Add the thawed hash browns to the mixture, along with the garlic powder, onion powder, salt, and pepper. Mix until well combined.

Spread the mixture evenly into a greased 9x13-inch baking dish.

Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.

Drizzle the melted butter evenly over the cheese layer.

Sprinkle the crumbled bacon on top.

Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the cheese is golden brown.

Allow the casserole to rest for 10 minutes before serving.

For a vegetarian twist, you can substitute the chicken with a mix of sautéed mushrooms, bell peppers, and spinach. If you prefer a bit of heat, consider adding chopped jalapeños or a dash of hot sauce to the mixture. Additionally, swapping out cheddar cheese for a blend of pepper jack and Monterey Jack can give the dish a Southwestern flair. For those watching their calorie intake, using reduced-fat cheese and sour cream works well without compromising on flavor.