This Hashbrown Chicken Casserole is the epitome of comfort food – hearty, creamy, cheesy, and incredibly satisfying. Featuring tender shredded chicken, crispy hashbrowns, and a rich, savory sauce, all baked to golden perfection with a crunchy topping, it’s a family-friendly dish that’s ideal for a cozy dinner or a crowd-pleasing potluck.
Hashbrown Chicken Casserole
Ingredients:
For the Casserole:
Ingredient Quantity
Cooked shredded chicken (rotisserie chicken works great!) 3 cups
Frozen shredded hashbrown potatoes (thawed) 30 oz
Cream of chicken soup (or cream of mushroom for variety) 1 can (10.5 oz)
Sour cream 1 cup
Shredded cheddar cheese 1 cup (plus extra for topping)
Diced onion (optional) ½ cup
Garlic powder 1 teaspoon
Paprika 1 teaspoon
Salt To taste
Black pepper To taste
Melted butter (for topping) 2 tablespoons
Crushed cornflakes or breadcrumbs (for crunch) ½ cup
Optional Add-Ins:
Add-in
Chopped broccoli or spinach
Cooked and crumbled bacon
Grated Parmesan cheese
Step-by-Step Instructions
Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside. If using frozen hashbrowns, make sure to thaw them completely according to package instructions. It’s also important to pat them dry with paper towels to remove any excess moisture, which helps prevent the casserole from becoming watery.
Mix the Ingredients: In a large mixing bowl, combine the 3 cups cooked shredded chicken, 30 oz thawed shredded hashbrown potatoes, 1 can cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, ½ cup diced onion (if using), 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and black pepper to taste. Stir everything until all the ingredients are evenly combined and coated. If you’re adding any optional ingredients like chopped broccoli, spinach, or cooked and crumbled bacon, fold them into the mixture at this stage.
Assemble the Casserole: Transfer the entire mixture to the prepared 9×13-inch baking dish, spreading it out evenly with a spatula. Sprinkle the top generously with additional shredded cheese (beyond the 1 cup mixed into the casserole). In a small separate bowl, mix the ½ cup crushed cornflakes or breadcrumbs with the 2 tablespoons melted butter. Sprinkle this crunchy mixture evenly over the cheese layer on top of the casserole.
Bake Until Bubbly: Bake in the preheated oven for 35–40 minutes, or until the casserole is thoroughly heated through, hot and bubbly around the edges, and the top is golden brown and crispy. Optional: For an extra crispy, golden-brown topping, you can broil the casserole for 2–3 minutes at the very end of baking. Keep a close eye on it during broiling to prevent burning, as it can brown very quickly!
Serve and Enjoy: Remove the casserole from the oven and let it cool for 5–10 minutes before serving. This allows the casserole to set slightly and makes for easier serving. Garnish with fresh parsley or sliced green onions for a pop of color and freshness, if desired.
Serving Suggestions:
Pair this hearty casserole with a simple side salad or some steamed green beans for a balanced meal.
Serve with warm, crusty bread or dinner rolls to soak up any extra creamy sauce.
For an added flavor boost, top individual servings with a dollop of sour cream, a sprinkle of hot sauce, or extra fresh herbs.
