Introduction
Chicken Hashbrown Casserole is the ultimate comfort food—warm, creamy, cheesy, and satisfying.
It’s a crowd-pleasing dish that brings together shredded chicken, crispy hashbrowns, and a creamy, cheesy sauce all baked into one hearty casserole. Perfect for family dinners, potlucks, or even breakfast-for-dinner nights!
Ingredients
3 cups cooked chicken, shredded or diced
1 (30 oz) bag frozen hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup (or mushroom soup for variation)
1 ½ cups sour cream
1 ½ cups shredded cheddar cheese
½ cup chopped onion (optional)
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1 cup crushed cornflakes or Ritz crackers (for topping)
3 tbsp melted butter (for topping)
Instructions
Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with nonstick spray or butter.
In a large mixing bowl, combine the sour cream, cream of chicken soup, shredded cheese, onion (if using), garlic powder, onion powder, salt, and pepper.
Fold in the thawed hashbrowns and cooked chicken until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, mix the crushed cornflakes or crackers with the melted butter, then sprinkle over the casserole.
Bake uncovered for 45-50 minutes, or until the top is golden brown and the casserole is bubbling.
Let it cool for 5–10 minutes before serving.
Description
This Chicken Hashbrown Casserole is creamy, cheesy, and perfectly crispy on top. It’s a classic casserole that tastes like something grandma would make—but even easier. The blend of textures from the shredded chicken, gooey cheese, and crispy topping makes every bite comforting and delicious.
Tips
Use rotisserie chicken to save time.
Add a pinch of cayenne or hot sauce to the mixture if you like a little heat.
For an extra cheesy version, mix in ½ cup of mozzarella or Colby Jack.
If your hashbrowns are still frozen, microwave them for a couple of minutes to thaw quickly.
This dish freezes well before baking—just thaw overnight in the fridge before baking.
Variations
Buffalo Chicken Hashbrown Casserole: Add ¼ cup buffalo sauce and use a mix of cheddar and blue cheese.
Veggie Version: Add sautéed mushrooms, bell peppers, or spinach.
Bacon Lover’s: Mix in cooked, crumbled bacon for a smoky twist.
Low-Carb: Use cauliflower hashbrowns or riced cauliflower in place of traditional hashbrowns.
Correction Suggestions
If the casserole is too runny: Make sure the hashbrowns are fully thawed and drained. You can also bake it longer uncovered.
If the top isn’t browning: Broil for the last 2–3 minutes (watch carefully).
If it’s too salty