Weeknight Saver: Just 5 ingredients. I make this nonstop every January when it’s cold.

This 5-ingredient cheesy chicken hashbrown casserole is exactly the kind of comfort food I lean on after a long workday when I still want something homemade but don’t have the energy for a sink full of dishes. It’s loosely inspired by those classic Midwestern church-potluck potato casseroles that show up at every family gathering—creamy, cheesy, and ridiculously cozy. The twist here is using shredded rotisserie chicken for protein and frozen hashbrowns to keep prep basically hands-off. If you love recipes you can stir together in one bowl, pop in the oven, and walk away from while you wrangle work emails or help with homework, this one is going to earn a permanent spot in your weeknight rotation.

This casserole is hearty enough to be the main event, so I like to pair it with something fresh and simple to balance all that cheesy goodness. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, or you can steam some broccoli or green beans while the casserole bakes. If you’re feeding a crowd or stretching the meal a bit further, add some warm dinner rolls or a loaf of crusty bread on the side. For brunch, serve it alongside scrambled eggs and a bowl of fresh fruit, and you’ve got an easy, crowd-pleasing spread with almost no extra effort.

Servings: 6 servings

1 (30–32 oz) bag frozen shredded hashbrowns, thawed

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.

In a large mixing bowl, combine the thawed hashbrowns, shredded chicken, 1 1/2 cups of the shredded cheddar cheese, the condensed cream of chicken soup, and the sour cream.

Season the mixture with salt and black pepper to taste, then stir until everything is evenly coated and well combined. It will be thick and creamy.