Chicken Hashbrown Casserole

October 18, 2025 by youssef

Directions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.

2. Make the Cookie Base:

   • In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt.

   • In a separate large bowl, use an electric mixer to beat the softened butter with the granulated and brown sugars until light and creamy.

   • Beat in the egg and vanilla extract until smooth.

   • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.

   • Press the dough evenly into the bottom of your prepared baking pan.

3. Prepare the Lemonade Filling:

   • In a medium bowl, whisk together the lemon juice, ½ cup of sugar, ¼ cup of flour, and salt until smooth.

   • Add the 3 eggs, one at a time, whisking well after each addition until fully incorporated.

   • Whisk in the 2 tablespoons of melted butter until the filling is smooth.

4. Assemble the Layers:

   • Pour the lemonade filling evenly over the sugar cookie base.

5. Make the Crumble Topping:

   • In a small bowl, combine the ½ cup of flour and ½ cup of sugar.

   • Add the cold, cubed butter. Using a pastry cutter, a fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

   • Sprinkle the crumble evenly over the lemonade filling.

6. Bake:

   • Bake for 30-35 minutes, or until the filling is set (it should only jiggle slightly in the center) and the crumble topping is a light golden brown.

7. Cool and Serve:

   • Allow the crumble to cool completely in the pan on a wire rack.

   • Once cooled, use the parchment paper to lift the entire dessert out of the pan. Cut into squares.

   • For an extra touch of sweetness, sprinkle the squares with a little granulated sugar just before serving.