Instructions
Step 1 Lightly grease the crockpot with nonstick spray or butter./n
Step 2 In a large bowl, combine hashbrowns, cream of chicken soup, sour cream, melted butter, shredded cheese, and chopped onion./n
Step 3 Season with salt, black pepper, and garlic powder, then mix until well combined./n
Step 4 Transfer the mixture into the crockpot and spread evenly./n
Step 5 Cover and cook on low for 4–5 hours or high for 2–3 hours until hot and bubbly./n
Step 6 Stir before serving and adjust seasoning if needed.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. You can also freeze this casserole for up to 2 months and reheat after thawing.
Continue on the next page