Easy Cowgirl Cheesy Casserole

This creamy, cheesy Cowgirl Casserole brings together tender shredded chicken and crispy hashbrowns in a comforting, flavorful dish. Combining bold spices like Montreal steak seasoning and Ranch mix with diced tomatoes with green chilies and fire-roasted corn, it offers a satisfying blend of smoky and zesty tastes. Baked until bubbly and golden, then topped with melted cheddar and fresh green onions and cilantro, this casserole is perfect for feeding a crowd or enjoying an easy weeknight meal.

I first made this casserole when I needed something simple yet full of flavor for a family gathering. It quickly became a favorite and regularly appears at our dinner table.

Ingredients

• Cream of chicken soup: ten and a half ounces adds a creamy base and rich flavor choose a quality brand without too many additives
• Sour cream: one cup gives a tangy smoothness that lightens the dish full fat works best for creaminess
• Diced tomatoes with green chilies: ten ounces undrained add a mild heat and juiciness look for a mild variety if you prefer less spice
• Frozen fire-roasted corn: one cup provides sweetness and smoky flavor fire-roasted deepens the taste profile
• Ranch seasoning mix: one ounce packet infuses zesty herbs and spices fresh packets tend to taste brighter
• Shredded cheddar cheese: two cups adds gooey melted sharpness an aged cheddar enhances the flavor
• Montreal steak seasoning: two teaspoons brings savory peppery notes that lift the chicken
• Rotisserie chicken: three cups shredded skin removed for tender and convenient protein homemade or store-bought is fine
• Frozen hashbrowns with onions and peppers: thirty ounces form a crispy flavorful crust seasoned adds extra taste
• Optional garnishes: sliced green onions and fresh cilantro brighten the dish and balance the richness with fresh aroma

Step-by-Step Instructions

Preheat the Oven:

Set your oven temperature to three hundred seventy-five degrees Fahrenheit. Lightly spray a nine by thirteen inch casserole dish with cooking spray to prevent sticking and ensure beautiful browning.

Mix the Creamy Filling:

In a large bowl, combine the cream of chicken soup sour cream diced tomatoes with green chilies including their juices frozen corn half of the shredded cheddar cheese Ranch seasoning mix and Montreal steak seasoning. Stir thoroughly until smooth and well mixed.

Add the Chicken:

Gently fold in the shredded rotisserie chicken so each piece is coated evenly with the creamy mixture. Set this aside while you prepare the layered casserole.

Assemble the Casserole:

Spread half of the frozen hashbrowns evenly on the bottom of the prepared dish. Spoon the chicken mixture over the hashbrowns and spread evenly. Top with the remaining hashbrowns pressing gently to create a compact top layer. Sprinkle the remaining shredded cheddar cheese uniformly on top.

Bake Covered:

Loosely cover the casserole with foil and bake in the preheated oven for twenty minutes. This traps moisture and helps the filling heat through without drying.

Bake Uncovered:

Remove the foil and bake for an additional twenty-five to thirty minutes. The casserole should bubble and the hashbrowns on top turn golden brown with melted cheese throughout. For an extra crispy top, broil for a few minutes watching closely to avoid burning.

Rest and Garnish:

Remove the casserole from the oven and let it rest five minutes so it firms up for easier serving. Sprinkle with sliced green onions and fresh cilantro to add brightness and fresh aroma.

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My favorite ingredient is the Ranch seasoning mix because it adds a tangy herby flavor that really ties the dish together. Once I brought this casserole to a reunion and it disappeared faster than anything else on the table.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. For long-term storage freeze tightly wrapped and use within three months. When reheating cover with foil in the oven to maintain moisture and prevent drying out.

Ingredient Substitutions

Shredded cooked turkey is a great alternative to chicken for a different twist that is equally tasty. Cream of mushroom soup can replace cream of chicken to provide an earthy note. Fresh corn works well instead of frozen but reduce the amount slightly to avoid excess moisture affecting the casserole texture.

Serving Suggestions

Pair this casserole with a crisp green salad or steamed green beans to add freshness and balance the richness. Warm dinner rolls or crusty bread make the meal feel complete and satisfying.

Cultural Context

This casserole reflects the classic American home cooking style combining convenience and bold flavors. It is the kind of approachable, crowd-pleasing dish that brings people together around the table with comfort and warmth.

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Pro Tips

• Be sure to spray your casserole dish thoroughly to prevent sticking under the hashbrowns
• Don’t skip the resting time after baking as it helps the casserole firm up making it easier to serve
• Toast the Ranch seasoning quickly in a dry pan before mixing to boost its flavor for an extra punch

Recipe FAQs

→ Can I substitute the rotisserie chicken?

Yes, shredded cooked turkey works well as an alternative, providing a similar texture and flavor.

→ How can I achieve a crispy top layer?

Remove the foil for the last 25-30 minutes of baking and optionally broil briefly to brown the cheese and hashbrowns evenly.

→ Is it possible to prepare this ahead of time?

Absolutely. Assemble and keep covered in the fridge for up to three days or freeze for up to three months before baking.

→ What sides pair well with this dish?

Fresh green salad or steamed vegetables complement the rich layers and add a refreshing balance.

→ Can I use fresh corn instead of frozen?

Fresh corn can be used; just reduce the amount slightly and adjust cooking time to avoid excess moisture.