Golden, cheesy, and bubbling with creamy comfort, this Chicken Hashbrown Casserole is a hearty all-in-one meal perfect for cozy nights and family gatherings. With tender chicken, crispy hashbrowns, and melty cheddar cheese in every bite, it’s a timeless casserole that brings warmth and satisfaction to the table with minimal effort.
Why You’ll Love This Recipe
This casserole combines the ease of a one-dish meal with the flavors of a beloved comfort classic. It’s perfect for using up leftover chicken and comes together quickly with pantry and freezer staples. The hashbrowns create a satisfying texture, while the rich mixture of sour cream, soup, and cheese ensures every bite is creamy and indulgent. Whether you’re hosting guests or looking for a dependable weeknight dinner, this dish delivers every time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups cooked boneless, skinless chicken breasts, shredded or chopped
- 4 cups frozen shredded hashbrowns, thawed
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup onion, finely chopped
- 1 tsp paprika
- Salt and pepper to taste
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, paprika, salt, and pepper. Stir until fully blended.
- Add the thawed hashbrowns and cooked chicken to the mixture and stir until evenly coated.
- Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula.
- Optionally, sprinkle extra cheddar cheese or paprika over the surface for added flavor and color.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the casserole is bubbling at the edges.
- Remove from the oven and let rest for 5–10 minutes before serving for best texture.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories per serving: Approximately 470 kcal
Variations
- Add vegetables: Mix in peas, green beans, or diced bell peppers for added color and nutrition.
- Swap proteins: Use shredded turkey or ham instead of chicken for a different flavor.
- Crunchy topping: Add crushed cornflakes or buttery breadcrumbs on top before baking for a crispy finish.
- Spicy kick: Stir in diced green chiles or a pinch of cayenne pepper to add heat.
- Cheese blends: Mix in Monterey Jack or mozzarella for a creamier, stretchier cheese layer.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze fully baked casserole portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual servings for 1–2 minutes until heated through.
FAQs
Can I use rotisserie chicken in this recipe?
Yes, rotisserie chicken works wonderfully and saves prep time.
Do the hashbrowns need to be thawed?
Yes, thawing the hashbrowns ensures they cook evenly and blend properly with the other ingredients.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Is there a substitute for cream of chicken soup?
You can use homemade white sauce or cream of mushroom soup as alternatives.
What’s the best way to reheat this casserole?
Reheat in the oven to maintain a crispy top or in the microwave for quicker results.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, just shred and drain the potatoes well to remove excess moisture before mixing.
What sides go well with this dish?
Serve with a simple green salad, steamed vegetables, or dinner rolls for a complete meal.
Can I freeze the unbaked casserole?
Yes, assemble and freeze it unbaked. Thaw overnight before baking as directed.
How do I prevent the casserole from being too watery?
Make sure hashbrowns are fully thawed and drained. Also avoid overmixing, which can break down the texture.
Is this recipe suitable for a potluck?
Yes, it’s easy to transport, stays warm well, and is always a crowd-pleaser.
Conclusion
Chicken Hashbrown Casserole is the epitome of comfort food—rich, cheesy, and effortless to prepare. Its flexible ingredients and freezer-friendly nature make it a reliable staple for family meals, potlucks, or make-ahead dinners. Whether you’re looking for a quick dinner solution or something warm and satisfying to feed a crowd, this casserole is sure to deliver hearty flavor and homemade goodness.
PrintChicken Hashbrown Casserole
Golden, cheesy, and filled with tender chicken and crispy hashbrowns, this Chicken Hashbrown Casserole is a creamy, comforting one-pan dinner that’s simple to make and perfect for family meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 3 cups cooked boneless, skinless chicken breasts, shredded or chopped
- 4 cups frozen shredded hashbrowns, thawed
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup onion, finely chopped
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, cheddar cheese, onion, paprika, salt, and pepper.
- Stir in the shredded hashbrowns and cooked chicken until everything is evenly coated.
- Spread the mixture into the prepared baking dish and smooth the top.
- Sprinkle a little extra cheese or paprika over the top if desired.
- Bake uncovered for 40–45 minutes, or until golden and bubbly.
- Let rest for 5–10 minutes before serving for best texture.
Notes
- Use rotisserie chicken for a faster prep.
- Add frozen mixed vegetables for extra nutrition.
- Can be made ahead and refrigerated or frozen before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 3g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg