This Ultimate Chicken Hashbrown Casserole is everything I crave in a comforting, satisfying meal—creamy, cheesy, and packed with flavor. It’s the kind of dish I turn to when I need something easy, crowd-pleasing, and totally delicious. Whether I’m feeding the family on a hectic weeknight or prepping something hearty for a gathering, this casserole always delivers.

Ultimate Chicken Hashbrown Casserole

Why You’ll Love This Recipe

I love this casserole because it checks all the right boxes—it’s fast to prepare, incredibly flavorful, and uses ingredients I usually already have on hand. Here’s why I keep coming back to it:

I only need one bowl and one pan, which means cleanup is a breeze
There’s no chopping or sautéing required—everything mixes together easily
I use basic pantry and freezer staples, making it a budget-friendly choice
The cheesy, golden top with a buttery crunch is downright irresistible
It’s easy to prep ahead and freeze, so I’m always one step ahead during busy weeks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 oz frozen hashbrowns
2 cups shredded cheddar cheese
1 tsp salt
1 tsp pepper
2 cups sour cream
10.5 oz can of cream of chicken soup (or homemade equivalent)
½ cup milk
1 lb shredded cooked chicken (leftover or rotisserie works great)
2 cups crushed corn flakes
4 tbsp melted butter

Optional Add-Ins: diced onions, garlic powder, green onions, or jalapeños for heat

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
In a large bowl, mix together the salt, pepper, sour cream, cream of chicken soup, and milk until smooth.
Fold in the shredded chicken, cheddar cheese, and frozen hashbrowns until well combined.
Spoon the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the crushed corn flakes and melted butter until fully coated.
Sprinkle the cornflake topping evenly over the casserole.
Bake uncovered for 1 hour, or until the top is golden and bubbly and the edges are crisp.
Let it rest for 5–10 minutes before serving to help the layers set.

Servings And Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

This recipe is easy to adjust based on what I have on hand:

Make it spicy by adding jalapeños or a pinch of cayenne
Mix in cream cheese for extra richness
Swap the soup for cream of mushroom or celery for a different flavor
Leave out the chicken and add vegetables like broccoli or mushrooms for a vegetarian version
Add a garnish of green onions or parsley for a fresh pop at the end

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: I freeze the unbaked casserole (without the topping) for up to 3 months. When ready to bake, I thaw it overnight, add the topping, and cook as directed.

Reheating: I reheat individual portions in the microwave. If I’m reheating the whole dish, I use a 350°F oven until it’s heated through. I often add a fresh layer of cornflakes before reheating to bring back the crunch.

FAQs

How Do I Know When The Casserole Is Fully Cooked?

I look for a golden, crispy top and bubbling edges. The center should be hot and steamy when pierced with a knife.

Can I Make This Casserole Ahead Of Time?

Yes, I often prepare it a day in advance and refrigerate it. When it’s time to bake, I just add the topping and pop it in the oven.

What Kind Of Chicken Works Best?

I prefer rotisserie chicken for convenience, but any cooked, shredded chicken will do—grilled, baked, or even boiled.

Can I Use Fresh Potatoes Instead Of Hashbrowns?

I can use freshly shredded potatoes, but I make sure to squeeze out any extra moisture so the casserole doesn’t get watery.

How Do I Keep The Topping Crispy?

Before reheating, I sprinkle on a new layer of crushed corn flakes mixed with butter to bring back that satisfying crunch.

Conclusion

This Chicken Hashbrown Casserole is one of those feel-good meals I can always rely on. It’s hearty, rich, and totally satisfying with layers of creamy filling and a crisp, cheesy topping. It’s simple enough for a weeknight, but comforting enough to serve for guests or gatherings. Once I made it the first time, it quickly became a repeat favorite at my dinner table.