Ingredients:

  • cups Shredded Cooked Chicken (rotisserie recommended)
  • (30 oz / 850 g) bag Frozen Shredded Hashbrowns (slightly thawed)
  • /2 cup Onion, finely diced
  • /2 cup Celery, finely diced
  • /2 cup Unsalted Butter
  • /2 cup All-Purpose Flour
  • cups Chicken Broth (low sodium)
  • cup Milk (Whole or 2%)
  • (10.5 oz / 298 g) can Cream of Chicken Soup
  • 1/2 cups Sharp Cheddar Cheese, grated (divided)
  • teaspoon Dried Thyme
  • teaspoon Garlic Powder
  • teaspoon Salt
  • /2 teaspoon Black Pepper
  • tablespoons Melted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole/baking dish.
  2. In a large saucepan over medium heat, melt the 1/2 cup of butter. Whisk in the flour for 1 minute to create a roux.
  3. Slowly whisk in the chicken broth until smooth, then add the milk and the can of cream of chicken soup. Bring the sauce to a gentle simmer, stirring constantly until slightly thickened (about 5 minutes).
  4. Remove the sauce from the heat. Stir in the thyme, garlic powder, salt, and pepper. Gradually stir in 1 cup of the grated cheddar cheese until fully melted and the sauce is smooth.
  5. In a large bowl, gently combine the shredded chicken, diced onion, diced celery, and the prepared creamy sauce. Mix just enough to coat everything evenly.
  6. Spread the chicken mixture evenly into the bottom of the prepared baking dish.
  7. Spread the slightly thawed hashbrowns evenly over the top of the chicken mixture to create the top layer.
  8. Brush the top layer of hashbrowns lightly with the 3 tablespoons of melted butter, then sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  9. Bake for 35–40 minutes, or until the filling is bubbling hot and the hashbrown topping is deeply golden brown and crisp.
  10. Let the casserole rest on a cooling rack for 10 minutes before slicing and serving.