I’m standing at my kitchen counter with a fridge full of chicken and one kid asking for a snack, and I already know exactly what’s saving dinner tonight. These 20 chicken casserole recipes make feeding a crowd feel genuinely doable — not just survivable.

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Each recipe here turns pantry staples and a few minutes of prep into a hearty, crowd-friendly meal you can trust for potlucks, freezer dinners, or frantic weeknights. These are practical, tested dishes I actually cook when life gets loud — not aspirational food magazine stuff.

1) Classic Cheesy Chicken and Rice Casserole

This is my go-to when Tuesday gets away from me and I need something on the table fast. It reheats well, freezes okay, and my kids will eat it without asking what’s in it — which, honestly, is the highest compliment in this house.

Ingredients:

• 3 cups cooked chicken, shredded
• 2 cups cooked white rice
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese, plus 1/2 cup for topping
• 1/2 cup milk
• 1/2 cup frozen peas (optional)
• 1/2 tsp garlic powder, salt, and pepper each
• 1 cup crushed buttery crackers or breadcrumbs

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Stir chicken, rice, soup, sour cream, milk, peas, spices, and 1 cup cheese in a bowl.
3. Spread mixture in dish, sprinkle remaining 1/2 cup cheese and cracker crumbs on top.
4. Bake 25-30 minutes until bubbly and golden. Let sit 5 minutes before serving.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 8

2) Creamy Chicken Tetrazzini for a Crowd

Tetrazzini sounds fancier than it is. It’s a creamy pasta bake with mushrooms, and it feeds eight people from one pan without much drama. I double it for school-lunch leftovers and it holds up perfectly by day two.

Ingredients:

• 1 lb spaghetti, broken in half
• 3 cups cooked chicken, shredded
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 4 tbsp butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 1 cup chicken broth
• 1 cup frozen peas
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp salt, 1/2 tsp black pepper
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F. Cook spaghetti until just tender and drain.
2. Sauté onion and mushrooms in butter until soft. Stir in flour and cook 1 minute.
3. Whisk in milk and broth until sauce thickens. Add salt, pepper, chicken, and peas.
4. Toss sauce with pasta. Stir in mozzarella and half the Parmesan.
5. Transfer to a 9×13 pan, sprinkle breadcrumbs and remaining Parmesan on top.
6. Bake 20-25 minutes until bubbly and lightly browned. Let sit 5 minutes before serving.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 8

3) Slow-Cooker Shredded BBQ Chicken Casserole

The slow cooker does all the heavy lifting. I load it up in the morning, shred the chicken later, and just assemble and bake before dinner. My kind of multitasking.

It travels well to potlucks too — just skip the panko topping until you get there, then add it and pop the dish in the host’s oven for 15 minutes.

Ingredients:

• 3 lb boneless skinless chicken breasts
• 2 cups barbecue sauce
• 1 cup chicken broth
• 1 small onion, diced
• 1 tsp garlic powder
• 2 cups frozen corn
• 2 cups shredded cheddar
• 2 cups cooked rice
• 1 cup plain Greek yogurt or sour cream
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs (optional)

Instructions:

1. Put chicken, BBQ sauce, broth, onion, garlic powder, salt, and pepper in slow cooker. Cook on low 6-7 hours or high 3-4 hours.
2. Shred chicken with two forks in the cooker. Stir in corn, rice, and yogurt. Taste and adjust seasoning.
3. Transfer to a 9×13 baking dish, top with cheese and panko if using. Bake at 375°F until bubbly and cheese melts, about 15-20 minutes.
4. Let rest 5 minutes before serving. Serve with extra BBQ sauce or chopped green onions.

Prep time: 15 minutes | Cook time: About 6-7 hours on low, plus 20 minutes in the oven | Servings: 8

Crock-Pot 7-Quart Manual Slow Cooker

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4) Buffalo Chicken Pasta Bake

Saucy, a little spicy, and genuinely easy. This one goes in the oven on nights when practice runs late and I need everyone fed before the homework arguments start. My kids pick out the celery but eat everything else without complaint, so I call it a win.

Ingredients:

• 1 lb pasta (penne or rigatoni)
• 3 cups cooked shredded chicken
• 1 cup buffalo sauce
• 1 cup ranch or blue cheese dressing
• 1 cup shredded cheddar
• 1 cup shredded mozzarella
• 1/2 cup chopped green onions
• 1/2 cup diced celery (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Cook pasta 1-2 minutes under al dente, drain.
2. Mix chicken, buffalo sauce, dressing, celery, and green onions in a bowl. Stir in pasta.
3. Transfer to a greased 9×13 pan. Top with cheddar and mozzarella.
4. Bake 15-20 minutes until cheese melts and edges bubble. Let sit 5 minutes before serving.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 6

5) Chicken Enchilada Casserole with Green Chili

Great for potlucks and even better as a freezer meal. The corn tortillas soak up the enchilada sauce and get almost silky, which sounds weird but works perfectly. I’ve brought this to three different church dinners and the pan always comes home empty.

Ingredients:

• 3 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese
• 1 can (4 oz) diced green chiles
• 1 can (10 oz) enchilada sauce
• 8 corn tortillas, torn into pieces
• 1 cup sour cream
• 1/2 cup chopped onion
• 1 tsp cumin, 1/2 tsp garlic powder, salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Lightly spray a 9×13 pan.
2. Mix chicken, half the cheese, green chiles, sour cream, onion, and spices in a bowl.
3. Layer half the torn tortillas in pan, spread half the chicken mix, pour half the enchilada sauce. Repeat layers.
4. Top with remaining cheese. Cover with foil and bake 20 minutes, then uncover 10 minutes until cheese melts.
5. Let rest 5 minutes before serving.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 8

“A casserole that travels well, feeds eight, and reheats without falling apart is basically a weeknight superpower.”

6) One-Pan Broccoli Chicken Alfredo Bake

Ten minutes of prep, one pan, and dinner is in the oven. That’s the whole pitch. I use jarred Alfredo sauce without a single apology and this still comes out rich and satisfying every time.

It’s also the dish I take to potlucks when I’m short on time but don’t want to show up with something boring.

Ingredients:

• 1 lb boneless skinless chicken breasts, cubed
• 12 oz pasta (penne or rotini)
• 3 cups broccoli florets
• 2 cups jarred Alfredo sauce (about 16 oz)
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 cups chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Toss chicken with oil, salt, and pepper in a baking dish.
2. Add pasta and broccoli to the dish. Pour broth and Alfredo sauce over everything and stir to combine.
3. Top with mozzarella and Parmesan. Cover tightly with foil.
4. Bake 30-35 minutes until pasta is tender and chicken reaches 165°F. Let sit 5 minutes before serving.

Prep time: 10 minutes | Cook time: 35 minutes | Servings: 6

7) Southern Chicken and Dumpling Casserole

Cozy, filling, and the kind of thing people ask you for the recipe for at church potlucks. The dumplings puff up over the saucy chicken filling while it bakes, and the whole thing smells like Sunday dinner even on a Wednesday.

I make this on soccer-and-piano nights when I need something that can sit in the oven a little longer without drying out.

Ingredients:

• 4 cups cooked, shredded chicken
• 1 medium onion, chopped
• 3 cups chicken broth
• 2 cups milk
• 1 can (10.5 oz) condensed cream of chicken soup
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp salt, 1/2 tsp black pepper
• 2 cups frozen mixed vegetables
• 2 cups biscuit mix (like Bisquick)
• 2/3 cup milk (for dumplings)

Instructions:

1. Preheat oven to 375°F. Melt butter in a skillet, sauté onion until soft.
2. Stir in flour, cook 1 minute, then whisk in broth, milk, and soup until thickened.
3. Add chicken, vegetables, salt, and pepper. Pour into a 9×13-inch baking dish.
4. Mix biscuit mix with 2/3 cup milk until just combined; drop spoonfuls over the casserole.
5. Bake 25-30 minutes until dumplings are golden and filling bubbles. Let rest 5 minutes before serving.

Prep time: 20 minutes | Cook time: 30 minutes | Servings: 8

Betty Crocker Bisquick Pancake & Baking Mix 40oz

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8) Greek Lemon Chicken and Orzo Casserole

Bright, lemony, and mostly hands-off — this one is great for potlucks or a busy Sunday when I need the oven to do the work while the kids argue over who gets the olives. The orzo soaks up the broth as it bakes, so there’s no separate pot of pasta to drain.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup orzo, uncooked
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup milk
• 1/2 cup crumbled feta
• 1/4 cup chopped kalamata olives (optional)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Heat oil in a skillet and sauté onion until soft, about 4 minutes.
2. Add garlic and orzo; cook 1 minute. Stir in broth, milk, lemon juice, oregano, salt, and pepper.
3. Bring to a simmer, then stir in shredded chicken and half the feta. Pour into a greased 9×13 pan.
4. Top with remaining feta and olives. Cover and bake 25-30 minutes until orzo is tender and liquid is mostly absorbed.
5. Let rest 5 minutes before serving.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 6

9) Chicken Pot Pie Casserole with Biscuit Topping

All the comfort of chicken pot pie, none of the fiddly pastry. Refrigerated biscuit dough goes straight on top of the filling, puffs up while it bakes, and comes out golden. The kids don’t know it’s a shortcut and I’m not going to tell them.

Ingredients:

• 4 cups cooked shredded chicken
• 2 cups mixed frozen vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tube (16 oz) refrigerated biscuit dough

Instructions:

1. Preheat oven to 400°F. Spray a 9×13 pan with cooking spray.
2. Mix chicken, vegetables, soup, broth, milk, thyme, salt, and pepper in a bowl until combined.
3. Pour mixture into the pan and spread evenly.
4. Separate biscuits and place them on top, leaving small gaps. They puff up while baking.
5. Bake 20-25 minutes until biscuits are golden and filling bubbles. Let rest 5 minutes before serving.

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 8

10) Pesto Chicken and Tomato Bake

This feels fancier than a Tuesday deserves, which is exactly why I like it. Jarred pesto does most of the flavoring, whole cherry tomatoes burst and get a little jammy in the oven, and the whole thing comes together in about 40 minutes start to finish.

Skip the pasta if you want to keep it lighter, or add it if you need to stretch the recipe to feed more people.

Ingredients:

• 4 cups cooked shredded chicken (rotisserie works great)
• 1 cup basil pesto (store-bought or homemade)
• 2 cups cherry tomatoes, halved
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 8 oz cooked penne or rigatoni (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a big bowl, mix chicken, pesto, pasta (if using), and half the mozzarella. Season lightly.
3. Transfer to the dish. Scatter tomatoes on top and sprinkle remaining mozzarella and Parmesan.
4. Bake 20-25 minutes until cheese is melted and edges brown a bit. Let rest 5 minutes before serving.

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 6

11) Cheddar, Bacon, and Ranch Chicken Casserole

Bacon, ranch, and cheddar in one dish. This is comfort food without any pretense, and it always disappears fast at potlucks. I toss it together while refereeing a homework debate, which tells you everything you need to know about the effort level.

Ingredients:

• 4 cups cooked shredded chicken (about 3 breasts)
• 12 oz egg noodles, cooked and drained
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 cup frozen peas (optional)
• 1 cup sour cream
• 1 cup ranch dressing
• 1/2 cup milk
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs or crushed crackers for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
2. Mix chicken, noodles, cheddar, bacon, peas, sour cream, ranch, milk, garlic powder, salt, and pepper in a large bowl.
3. Pour mixture into the prepared dish and smooth the top.
4. Sprinkle breadcrumbs evenly over casserole.
5. Bake 25-30 minutes, until bubbly and topping is golden. Let sit 5 minutes before serving.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 8

12) Thai Coconut Curry Chicken Casserole

Warm, saucy, and a little different from the usual weeknight rotation. My kids actually like the mild curry version — I use less curry paste for them and add a little more for myself. Doubles well as a freezer meal when school nights get genuinely chaotic.

Ingredients:

• 2 lbs cooked chicken, shredded
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 3 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cups cooked rice
• 1 cup frozen peas and carrots
• 1 small onion, chopped
• 1 cup shredded mozzarella or Monterey Jack
• 2 tbsp lime juice
• Salt and pepper to taste
• Cilantro for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Sauté onion in a little oil until soft. Stir in curry paste, coconut milk, broth, fish sauce, and sugar until smooth.
3. Mix shredded chicken, cooked rice, frozen veggies, and lime juice in a bowl. Pour curry sauce over and stir to coat.
4. Transfer to dish, top with cheese, and bake 20-25 minutes until bubbly and slightly browned.
5. Let sit 5 minutes, garnish with cilantro, and serve.

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 6

13) Chicken, Spinach, and Artichoke Bake

This tastes like spinach artichoke dip turned into dinner, which is exactly as good as it sounds. Mostly hands-off once it’s assembled, it keeps well for leftovers, and I often double it and hide one pan in the back of the freezer for a genuinely rough week.

Ingredients:

• 4 cups cooked, shredded chicken (about 3-4 breasts)
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp black pepper
• 1 cup panko breadcrumbs (optional)
• 2 tbsp melted butter (optional)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Mix cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
3. Fold in chicken, spinach, artichokes, and half the mozzarella and Parmesan.
4. Spread mixture into dish, top with remaining cheese. Stir panko with butter and sprinkle on top if using.
5. Bake 25-30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 8

14) Mexican Street Corn Chicken Casserole

Creamy, tangy, a little smoky — this borrows all the flavors from Mexican street corn and turns them into a casserole that hides vegetables well enough that picky kids don’t protest. The crushed tortilla chip topping adds a crunch that’s genuinely worth the extra step.

Ingredients:

• 4 cups cooked, shredded chicken
• 3 cups frozen corn, thawed
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack or cheddar
• 1/2 cup crumbled cotija or feta
• 1 small jalapeño, minced (optional)
• 1/4 cup chopped cilantro
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 lime, juiced
• Salt and pepper to taste
• 1 cup crushed tortilla chips for topping

Instructions:

1. Preheat oven to 375°F and grease a 9×13 pan.
2. Mix chicken, corn, sour cream, mayo, 3/4 cup shredded cheese, cotija, jalapeño, cilantro, spices, and lime juice in a bowl. Season with salt and pepper.
3. Spread mixture into the pan and top with remaining cheese and crushed tortilla chips.
4. Bake 20-25 minutes until hot and bubbly and chips are lightly browned. Let sit 5 minutes before serving.

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 8

15) Creamy Mushroom and Chicken Rice Casserole

This one earns its place in the weeknight rotation because it reheats so well. I make it after piano practice when everyone’s hungry and I need dinner on the table without a lot of hovering over the stove. Sometimes I double it and freeze the extra pan for a Friday when I have exactly zero plans to cook.

Ingredients:

• 3 cups cooked white rice
• 2 cups cooked shredded chicken
• 10 oz sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 cup shredded cheddar
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 350°F and butter a 9×13 pan.
2. Sauté onion and mushrooms in butter until soft, add garlic and cook 1 minute.
3. In a large bowl, mix rice, chicken, sautéed veggies, soup, sour cream, milk, thyme, salt, and pepper.
4. Transfer to pan, top with cheddar and breadcrumbs if using.
5. Bake 25-30 minutes until bubbly and lightly browned.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 6

16) Tuscan Sun-Dried Tomato and Chicken Casserole

Feels a little fancy, costs about the same as everything else on this list. Sun-dried tomatoes punch well above their price point for flavor, and combined with garlic, cream, and spinach, they make this casserole taste like something from a sit-down restaurant. I make it when I want a weeknight dinner that feels like I tried, even when I didn’t try that hard.

It holds well for lunches, and I often freeze half if I’m doubling recipes on a Sunday.

Ingredients:

• 3 cups cooked shredded chicken
• 2 cups cooked penne or rotini
• 1 cup sun-dried tomatoes (packed in oil), drained and chopped
• 1 cup baby spinach, roughly chopped
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 cup heavy cream or half-and-half
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Oil a 9×13 baking dish.
2. Sauté garlic in olive oil 1 minute, stir in cream and broth, then simmer 2 minutes.
3. Toss chicken, pasta, sun-dried tomatoes, spinach, basil, and half the mozzarella in a bowl. Pour cream mixture over and stir to combine. Season.
4. Transfer to dish, top with remaining mozzarella and Parmesan.
5. Bake 20-25 minutes until bubbly and lightly browned. Let sit 5 minutes before serving.

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 6

17) Chicken, Sweet Potato, and Kale Casserole

Healthy enough that I feel good about it, filling enough that nobody wanders into the kitchen 20 minutes later still hungry. That’s the bar. The sweet potato adds just enough natural sweetness to make picky eaters more cooperative than usual.

Ingredients:

• 3 cups cooked chicken, shredded or cubed
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 4 cups chopped kale, stems removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup Greek yogurt or sour cream
• 1 tbsp olive oil
• 1 tsp salt, 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Toss sweet potatoes with olive oil, salt, and pepper; roast 20 minutes until tender.
2. Sauté onion and garlic until soft, then add kale and cook 2-3 minutes until wilted.
3. In a large bowl, mix chicken, roasted sweet potatoes, kale mixture, broth, yogurt, and half the cheese.
4. Pour into a greased 9×13 pan, top with remaining cheese, and bake 15-20 minutes until bubbly.

Prep time: 20 minutes | Cook time: 35 minutes | Servings: 6

18) Caprese Chicken and Polenta Bake

Creamy polenta on the bottom, tender chicken on top, and cherry tomatoes that blister and get sweet in the oven. My youngest will eat this if I call it “pizza-ish,” which is close enough to accurate that I don’t correct her.

Quick-cook polenta makes this genuinely weeknight-friendly. No stirring for 45 minutes.

Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts, thinly sliced
• 1 cup quick-cook polenta
• 3 cups chicken broth
• 2 cups shredded mozzarella (about 8 oz)
• 2 cups cherry tomatoes, halved
• 1/2 cup grated Parmesan
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Brown chicken in olive oil for 3-4 minutes per side; season, then set aside.
2. Bring broth to a boil, whisk in polenta, cook 2-3 minutes until thick; stir in Parmesan and half the mozzarella.
3. Spread polenta in a greased 9×13 pan, top with chicken, then tomatoes and remaining mozzarella.
4. Bake 15-18 minutes until cheese melts and chicken reaches 165°F. Sprinkle basil before serving.

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 6

19) Chicken Marsala and Mushroom Casserole

People always think you fussed more than you did with this one. The Marsala wine and mushrooms build a rich, slightly sweet sauce that makes this feel like a restaurant dish even though it comes together on a weeknight before anyone has a meltdown about bedtime.

Ingredients:

• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 8 oz cremini or button mushrooms, sliced
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 cup sour cream
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Brown chicken in olive oil for 4-5 minutes, then set aside.
2. Sauté mushrooms and garlic until soft, about 5 minutes. Pour in Marsala, simmer 2 minutes.
3. Stir in broth, sour cream, thyme, salt, and pepper. Return chicken to pan and heat through.
4. Transfer to a 9×13 casserole dish, top with mozzarella and Parmesan.
5. Bake 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 6

20) Ham and Chicken Cheesy Hashbrown Casserole