Here’s a comforting, creamy, and cheesy Chicken Hash-Brown Casserole — perfect for potlucks, weeknight dinners, or make-ahead freezer meals. Think of it like a cozy twist on classic hash brown casserole with juicy chicken added for a full meal.
🧀 Chicken Hash-Brown Casserole
🕒 Total Time: 1 hour
Servings: 6–8
🧾 Ingredients:
Main Ingredients:
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1 (30 oz) bag frozen hash browns, shredded or diced (thawed)
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2 cups cooked chicken, shredded or diced (rotisserie works great)
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1 (10.5 oz) can cream of chicken soup
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1 cup sour cream
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1 ½ cups shredded cheddar cheese
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½ cup milk
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½ small onion, finely chopped (or 1 tsp onion powder)
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½ teaspoon garlic powder
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Salt & pepper, to taste
Topping (Optional but Recommended):
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1 cup crushed cornflakes or Ritz crackers
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2 tablespoons melted butter
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Optional: more cheese on top
🔪 Instructions:
1. Preheat Oven:
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Preheat to 375°F (190°C).
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Grease a 9×13-inch baking dish.
2. Mix the Base:
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In a large bowl, stir together:
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Cream of chicken soup
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Sour cream
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Milk
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Cheddar cheese
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Garlic powder, onion, salt & pepper
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Add chicken and thawed hash browns, and mix until well combined.
3. Assemble in Dish:
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Pour mixture into the prepared baking dish.
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Spread evenly and press down gently with a spoon.
4. Add Topping:
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In a small bowl, mix crushed cornflakes or crackers with melted butter.
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Sprinkle evenly over the casserole.
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Optionally, sprinkle more shredded cheese on top.
5. Bake:
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Bake uncovered for 40–45 minutes, or until bubbly and golden brown on top.
6. Cool Slightly & Serve:
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Let rest 5–10 minutes before serving to set up.
🍗 Substitution Ideas:
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Use cooked turkey or ham instead of chicken.
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Swap in cream of mushroom or cream of celery for a different base flavor.
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Add a handful of frozen peas, broccoli, or green beans for veggies.
🧊 Storage:
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Refrigerator: Up to 4 days.
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Freezer: Assemble (without topping), cover tightly, and freeze up to 3 months. Add topping before baking from frozen (increase bake time by 15–20 minutes).