Chicken Hashbrown Casserole

Description:

A creamy, cheesy, and comforting baked casserole made with shredded chicken, hashbrown potatoes, and a savory blend of cheeses and seasonings. Perfect for weeknight dinners, brunches, or potlucks, this easy casserole delivers big flavor with minimal effort.

Ingredients for Chicken Hashbrown Casserole

• 3 cups cooked chicken, shredded (rotisserie or leftover)

• 1 (30 oz) bag frozen shredded hashbrowns, thawed

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 2 cups shredded cheddar cheese (divided)

• 1/2 cup chopped onion

• 1/4 cup melted butter

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp salt

• Optional topping: crushed Ritz crackers or French fried onions

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper.

3. Stir in the onion, 1.5 cups of cheddar cheese, shredded chicken, and thawed hashbrowns.

4. Spread the mixture evenly into the prepared baking dish.

5. Top with the remaining 1/2 cup of cheddar cheese (and optional topping, if using).

6. Bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.

7. Let cool slightly before serving.

Notes:

• You can substitute cream of mushroom or celery soup for a different flavor profile.

• Use Greek yogurt instead of sour cream for added protein.

• Add veggies like peas or broccoli to make it a full one-dish meal.

• Leftovers keep well in the fridge for up to 4 days.

Tips:

• For extra crispiness, broil the casserole for the last 2–3 minutes.

• Make it ahead of time: assemble and refrigerate overnight, then bake when needed.

• Double the recipe and freeze one half for busy weeknights.

Servings:

Serves 6 to 8 people as a main course.

Nutritional Info (per serving, based on 8 servings):

• Calories: 420

• Protein: 22g

• Carbohydrates: 28g

• Fat: 25g

• Fiber: 2g

• Sodium: 760mg

Benefits:

• High in protein – great for post-workout or energy boost.

• Kid-friendly – creamy and cheesy texture is appealing to picky eaters.

• Meal-prep friendly – easy to portion and reheat.

• Customizable – works well with different meats or vegetarian substitutes.

Q&A:

Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes! Shred fresh russet potatoes and soak them in cold water for 10 minutes. Drain and pat dry before using.

Q: Can I make this casserole gluten-free?
A: Yes, just use a gluten-free cream soup and check your other ingredients (like toppings and seasonings).

Q: What’s the best cheese to use?
A: Cheddar is classic, but Monterey Jack, Colby, or a blend also work well.

Q: Can I freeze this casserole?
A: Yes, you can freeze it before or after baking. Just wrap tightly and label. Reheat from frozen at 350°F until hot (about 1 hour if fully frozen).