Keto Hashbrown Chicken Casserole

🧀 Ingredients:

• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 (12 oz) bag of frozen shredded cauliflower hashbrowns (thawed)
  (Green Giant, Trader Joe’s, or use homemade riced cauliflower squeezed dry)
• 1 cup sour cream
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese (plus extra for topping)
• ¼ cup grated Parmesan
• 2 tbsp butter
• ½ small onion, finely chopped (optional – or sub with onion powder)
• ½ tsp garlic powder
• ½ tsp paprika
• Salt & pepper to taste
• Optional: chopped bacon, green onions, or jalapeños for topping

🔥 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
2. Sauté onion (if using):
   In a skillet over medium heat, melt butter and cook the chopped onion until soft and fragrant.
3. Mix filling:
   In a large bowl, combine:
   • Cooked shredded chicken
   • Thawed cauliflower hashbrowns (squeeze out moisture with a towel if needed)
   • Sour cream, cream cheese, cheddar, Parmesan
   • Garlic powder, paprika, salt & pepper
   • Cooked onion/butter mixture
4. Assemble:
   Spread mixture into prepared dish. Top with extra shredded cheddar.
5. Bake:
   25–30 minutes until bubbly and golden. Broil the top for a couple minutes at the end if you want extra crispiness.
6. Garnish & Serve:
   Top with crispy bacon bits, chopped green onions, or a dollop of sour cream.

Let me know if you want to make it dairy-free, spicy, or turn it into individual muffin-style portions!