– One 10.75-ounce can of cream of chicken soup – Two cups of shredded cheddar cheese – Half a cup of melted butter – Half a cup of chopped onion – One pint of sour cream – Season with salt and pepper to taste – Garnish with 1/4 cup of optionally chopped parsley
Instructions:
1. Whip together the frozen hash browns, chicken soup, sour cream, grated cheddar, melted butter, chopped onion, and cream of chicken in a large mixing dish. After adding each ingredient, stir the mixture until well blended. Add salt and pepper according to your taste.
2. To avoid sticking, coat the interior of your slow cooker with a little butter or non-stick cooking spray.
Third, evenly distribute the hashbrown mixture inside the slow cooker.
Set the slow cooker to low heat for 5 to 6 hours or high heat for 2 to 3 hours, and cover it with the lid. After the casserole has cooked all the way through, you should see golden browning around the edges.
5. After it’s done, add some chopped parsley on top if you want it to seem more colorful and fresh.
6. Pour over hot and savor the aroma and flavor of home-cooked meals straight from your slow cooker.
