Hashbrown chicken casserole is the ultimate comfort food, blending tender shredded chicken, creamy sauce, crispy hashbrowns, and gooey cheese in a single dish. Perfect for family dinners, potlucks, or make-ahead meals, this hearty casserole delivers rich flavors and satisfying textures that everyone will love. It’s a crowd-pleaser that’s as easy to make as it is delicious!

Ingredients

• 3 cups cooked chicken, shredded
• 1 (32 oz) bag frozen hashbrowns, thawed
• 2 cups shredded cheddar cheese, divided
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• ½ cup butter, melted
• ½ medium onion, finely diced
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt, or to taste
• ½ tsp black pepper, or to taste
• 1 cup crushed cornflakes or breadcrumbs (optional, for topping)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Mix the Base: In a large bowl, combine the thawed hashbrowns, shredded chicken, cream of chicken soup, sour cream, milk, melted butter, onion, garlic powder, onion powder, salt, and pepper. Stir until well blended.
3. Add Cheese: Mix in 1 ½ cups of shredded cheddar cheese, reserving ½ cup for topping.
4. Assemble the Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the reserved cheese on top. If using, add crushed cornflakes or breadcrumbs for a crunchy topping.
5. Bake: Bake in the preheated oven for 40–45 minutes, or until the casserole is bubbly and the top is golden brown.
6. Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm!

Notes

• Substitutions: Swap the cream of chicken soup for cream of mushroom or cream of celery soup for a different flavor profile.
• Add Veggies: Mix in frozen peas, carrots, or broccoli for added color and nutrition.
• Make Ahead: Prepare the casserole up to a day in advance and store it in the refrigerator. Bake just before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Gluten-Free Option: Use gluten-free soup and breadcrumbs for a gluten-free version.

Hashbrown Chicken Casserole is a simple, cozy dish that’s packed with flavor and loved by all. Perfect for busy weeknights or special gatherings, it’s a recipe you’ll come back to time and again!

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Hashbrown Chicken Casserole

This hashbrown chicken casserole combines tender chicken, crispy hashbrowns, and a creamy sauce for a comforting meal the whole family will love.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds chicken breasts boneless, skinless
• 2 cups frozen hashbrowns thawed
• 1 can cream of chicken soup 10.5 oz
• 1 cup sour cream
• 1 cup cheddar cheese shredded

Instructions

 

Preparation Steps

• Preheat the oven to 375°F.
• Dice the chicken breasts into bite-sized pieces.
• In a large bowl, mix the hashbrowns, cream of chicken soup, and sour cream until combined.
• Add the diced chicken to the mixture and stir until coated.
• Pour the mixture into a baking dish and sprinkle with cheddar cheese.
• Bake for 45 minutes or until the chicken is cooked through and the cheese is melted and bubbly.

Notes

Let the casserole rest for a few minutes before serving for best results.