Here’s a cozy, crowd-pleasing recipe for Chicken Hashbrown Casserole — creamy, cheesy, and loaded with comforting flavors. It’s perfect for weeknights, potlucks, or make-ahead meals.
🍗🥔 Chicken Hashbrown Casserole
🍽️ Servings: 6–8
⏱️ Prep: 15 min | Bake: 45–50 min
🧂 Ingredients:
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1 (20–24 oz) bag frozen shredded hashbrowns, thawed
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2 cups cooked chicken, shredded or diced (rotisserie works great)
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
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1 cup sour cream
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1 1/2 cups shredded cheddar cheese
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1/2 cup milk
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1/4 cup butter, melted
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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Optional topping: 1 cup crushed cornflakes or Ritz crackers, mixed with 2 tbsp melted butter
🧑🍳 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 Casserole:
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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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Melted butter
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Garlic powder, onion powder, salt & pepper
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Fold in the thawed hashbrowns, chicken, and 1 cup cheese.
3. Assemble & Top:
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Spread the mixture into the prepared baking dish.
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Sprinkle remaining 1/2 cup of cheese over the top.
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Add the buttered cornflake or cracker topping if using.
4. Bake:
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Bake uncovered for 45–50 minutes, until hot and bubbly and golden on top.
5. Cool Slightly & Serve:
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Let sit for 5–10 minutes before serving.
🔄 Variations:
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Add chopped cooked bacon or green onions for extra flavor.
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Use cream of celery soup for a twist.
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Add a cup of frozen peas or broccoli florets for veggies.