Hashbrown Chicken Casserole is a comforting, family-friendly dish that combines tender shredded chicken, creamy sauce, and the crispy texture of hashbrowns, all baked into a hearty casserole.
It’s perfect for weeknight dinners, potlucks, or any gathering where you want to serve up something warm and filling.
With a blend of cheddar cheese, sour cream, and cream of chicken soup, this casserole is rich and flavorful, while the bread crumb topping adds a satisfying crunch.
Packed with veggies like corn, peas, and carrots, it’s a complete meal in a single dish that’s as delicious as it is easy to make.
Ingredients :
2 lb. Southern style frozen hashbrowns
2 C. Shredded cheddar cheese
1 C. Frozen peas and carrots
2 C. Sour cream
½ C. Canned corn drained
1 Can Cream of chicken soup
3 C. Shredded chicken
⅓ C. Milk
2 C. Bread crumbs
Salt and pepper to taste.
How To Make Hashbrown Chicken Casserole :
Preheat the oven to 400 degrees.
Add the hashbrowns to the bottom of a 9×13 baking dish.
Mix together all of the remaining ingredients except for the bread crumbs in a large bowl until well combined.
Layer the mixture on top of the hashbrowns.
Top the casserole with the bread crumbs and bake for 1 hour.
To make your Hashbrown Chicken Casserole even more delicious, start by using fresh or leftover rotisserie chicken for extra flavor.
Thawing the hashbrowns slightly before mixing can help the casserole bake more evenly.
If you want to customize the vegetables, feel free to swap peas and carrots for options like broccoli, green beans, or bell peppers—or go for a mixed vegetable blend for added color.
For a crunchy topping, try mixing the bread crumbs with a little melted butter, or sprinkle crushed cornflakes on top.
You can even add extra cheese over the crumbs for a cheesy crust.
Boost the casserole’s flavor by adding seasonings like garlic powder, onion powder, or paprika, and a touch of thyme or rosemary works beautifully too.
For an even creamier texture, you could replace half of the sour cream with softened cream cheese.
This casserole can be prepped ahead of time, assembled the night before, and refrigerated until you’re ready to bake.
It also freezes well, so you can make extra portions to enjoy later with a quick reheat.
To store your Hashbrown Chicken Casserole, let it cool to room temperature first.
For leftovers, transfer the casserole into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
It can be stored in the refrigerator for up to 3–4 days.
If you want to freeze the casserole, portion it out into freezer-safe containers or wrap the entire dish securely in plastic wrap and then aluminum foil to prevent freezer burn.
Label with the date, and it can be frozen for up to 2–3 months.
When you’re ready to enjoy it again, thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) until warmed through, about 20–25 minutes.
For individual portions, reheating in the microwave is also an option.
Nutrition :
Calories: 516kcal | Carbohydrates: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 948mg | Fiber: 3g | Sugar: 4g