Chicken Hashbrown Casserole

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Description

This Chicken Hashbrown Casserole is the ultimate comfort food — creamy, cheesy, and hearty with golden crispy hashbrowns on top. It’s a family-friendly dish that works for busy weeknights, potlucks, or even holiday gatherings. The shredded chicken blends beautifully with the cheesy, creamy filling, while the hashbrowns add a delightful crunch.

Ingredients For Chicken Hashbrown Casserole

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

  • 1 (30 oz) bag frozen hashbrowns, thawed

  • 1 (10.5 oz) can cream of chicken soup

  • 1 cup sour cream

  • 2 cups shredded cheddar cheese (divided)

  • 1 small onion, finely diced (optional)

  • 1/2 cup milk

  • 1/4 cup unsalted butter, melted

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt & pepper to taste

  • 1 cup crushed cornflakes or Ritz crackers (for topping)

  • 2 tbsp melted butter (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. In a large bowl, mix cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper.

  3. Stir in shredded chicken, diced onion, thawed hashbrowns, and 1 ½ cups cheddar cheese until well combined.

  4. Spread mixture evenly into the prepared baking dish.

  5. In a small bowl, combine crushed cornflakes (or crackers) with 2 tbsp melted butter. Sprinkle over the casserole.

  6. Top with the remaining ½ cup cheddar cheese.

  7. Bake uncovered for 45–55 minutes, until bubbly and golden brown.

  8. Let cool for 5–10 minutes before serving.

Notes

  • You can swap cream of chicken soup with cream of mushroom or cream of celery for variety.

  • Use Greek yogurt instead of sour cream for a lighter option.

  • Add frozen peas, carrots, or broccoli for extra nutrition.

  • Rotisserie chicken makes prep super quick.

Tips

  • For an extra crispy topping, broil the casserole for the last 2–3 minutes.

  • Prepare ahead: Assemble the casserole, cover tightly, and refrigerate overnight before baking.

  • Freezer-friendly: Wrap tightly and freeze up to 2 months. Thaw overnight before baking.

  • Try pepper jack cheese for a spicy twist.

Servings

  • Serves 8 generously (about 1 cup per serving).

Nutritional Info (per serving, approx.)

  • Calories: 410

  • Protein: 22g

  • Carbohydrates: 30g

  • Fat: 22g

  • Fiber: 2g

  • Sodium: 780mg

Benefits

  • Protein-packed from chicken and cheese.

  • Kid-friendly comfort meal loved by all ages.

  • Customizable with veggies, cheese varieties, or different soups.

  • Make-ahead & freezer-friendly for meal prep.

Q & A

Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes, just shred and squeeze out excess moisture before using.

Q: Can I make this without canned soup?
A: Absolutely — make a quick homemade white sauce (butter, flour, chicken broth, and milk) instead.

Q: How do I reheat leftovers?
A: Reheat covered in the oven at 325°F for 20 minutes, or microwave individual portions.

Q: Can I make it in a slow cooker?
A: Yes! Cook on LOW for 4–5 hours or HIGH for 2–3 hours, then broil the top if you want it crispy.

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