Loaded Chicken and Hash Brown Casserole

Ingredients

• 1 condensed cream of chicken soup , 10.5 ounce
• 0.5 cups whole milk
• 1 envelope ranch dressing dip mix , 1.25-ounce
• 2 teaspoons kosher salt
• 1 teaspoon buffalo-style hot sauce
• 1 teaspoonfreshly ground freshly ground
• 1 teaspoon paprika
• 0.5 teaspoons garlic powder
• 1.25 cups sour cream , divided
• 1 package frozen shredded hash browns , 30-ounce
• 1.5 cups chopped rotisserie chicken
• 6 slices bacon , plus more for garnish
• 2 cups sharp Cheddar cheese , divided
• scallions

Instructions

1. 1

   Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 9- x 13-inch baking dish with cooking spray.

2. 2

   In a large bowl, stir together cream of chicken soup, milk, ranch dip mix, salt, hot sauce, pepper, paprika, garlic powder, and 1 cup of the sour cream until combined. Add hashbrowns, chicken, bacon, and 1 cup of the cheese; mix until fully combined.

3. 3

   Transfer mixture to prepared baking dish. Sprinkle evenly with remaining 1 cup cheese. Cover with aluminum foil.

4. 4

   Bake in the preheated oven until potatoes are tender, about 45 minutes. Uncover; bake until cheese is melted, about 10 minutes. Let stand 10 minutes before serving

5. 5

   Dollop evenly with remaining 1/4 cup sour cream; garnish with bacon and scallions.