Ingredients
- 1 (10-ounce) can cream of chicken soup
- 2 cups sour cream
- ¾ cup milk
- 3 tablespoons ranch seasoning (or 1 envelope)
- 30-ounce package frozen hash browns, thawed
- 1 cup onion, diced
- 2 ½ cups shredded cheddar cheese
- 3 cups cooked chicken (rotisserie works well)
- 2 cups frozen mixed veggies
- 1 sleeve Ritz crackers, crushed
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, and ranch seasoning until smooth.
- Stir in hash browns, onions, cheddar cheese, chicken, and mixed veggies until fully combined.
- Spread mixture evenly into prepared baking dish.
- In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle evenly over casserole.
- Bake for 1 hour, or until hot and bubbly. Serve warm.
Notes
- This casserole can be assembled ahead of time and refrigerated until ready to bake.
- Swap cheddar for a cheese blend for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 367
- Sugar: 4g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 70mg
