Description
A comforting and easy slow cooker casserole featuring tender chicken, crispy hashbrowns, and a creamy cheesy sauce. Perfect for a hearty family meal with minimal effort.
Ingredients
3 cups cooked chicken, shredded
1 (30 ounce) package frozen shredded hashbrowns, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
Instructions
Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
In a large mixing bowl, combine the shredded cooked chicken, thawed hashbrowns, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, chopped onion, chopped green bell pepper, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into the prepared slow cooker and spread evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Cover and cook on LOW for 4 hours, or until the casserole is hot and bubbly and the cheese on top is melted.
Once cooked, turn off the slow cooker and let the casserole sit covered for 10 minutes before serving.
Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 4 hours