This Hashbrown Chicken Casserole is the ultimate comfort dish I love making when I want something creamy, cheesy, and hearty. With tender chicken, crispy hash browns, and a rich, flavorful sauce, it’s the perfect all-in-one meal that always satisfies. I find it ideal for busy weeknights or when I want to prepare something ahead for family dinners or gatherings.
Why You’ll Love This Recipe
I love this casserole because it’s simple, filling, and made with ingredients I usually already have in my kitchen. The combination of chicken, hash browns, and creamy soup gives it that cozy, comforting flavor I can’t resist. I also like how easy it is to customize — I can switch up the veggies or the soup flavor depending on what I have on hand. Plus, it’s all baked in one pan, which means less cleanup for me afterward.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or cubed
1 package (32 oz) frozen shredded hash browns, thawed
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1/4 cup butter, melted
1 small onion, finely chopped
1 cup frozen peas and carrots, thawed
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 cup crushed cornflakes or breadcrumbs (optional, for topping)
2 tablespoons butter, melted (for topping, optional)
Directions
I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, I combine the chicken, hash browns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, peas and carrots, garlic powder, onion powder, paprika, salt, and pepper. I mix everything until it’s well combined.
I spread the mixture evenly in the prepared baking dish.
If I’m using the topping, I mix the crushed cornflakes or breadcrumbs with melted butter and sprinkle it evenly on top.
I bake the casserole for 45–50 minutes, until it’s bubbly and golden brown on top.
I let it cool slightly before serving so the layers set nicely.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Calories: Approximately 400 per serving
Variations
I sometimes switch things up by using cream of mushroom or celery soup instead of cream of chicken for a different flavor. If I want extra texture, I add diced bell peppers or chopped broccoli. For a lighter version, I use reduced-fat sour cream and cheese. When I’m craving a little spice, I toss in some diced jalapeños or a pinch of cayenne pepper.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I cover the casserole with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes, or until heated through. I can also microwave individual portions for a quick meal. If I’ve frozen the casserole, I thaw it overnight in the fridge before reheating.
FAQs
How can I make this casserole ahead of time?
I assemble the casserole, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. When I’m ready to cook, I remove it from the fridge and let it sit at room temperature for about 20 minutes before baking as directed.
Can I freeze this casserole?
Yes, I can freeze it either before or after baking. For best results, I wrap it well in foil and freeze for up to 2 months. I thaw it in the refrigerator overnight before baking or reheating.
What type of chicken works best?
I usually use leftover cooked chicken, rotisserie chicken, or even poached chicken breasts. Any cooked, shredded, or cubed chicken works perfectly.
Can I make it vegetarian?
Yes, I skip the chicken and use extra veggies like broccoli, mushrooms, or mixed vegetables. I also use cream of mushroom soup instead of cream of chicken.
What can I serve with this casserole?
I like serving it with a simple green salad, roasted vegetables, or dinner rolls. It also pairs nicely with coleslaw for a light, refreshing side.
Conclusion
This Hashbrown Chicken Casserole is one of my favorite comfort meals to make. It’s creamy, cheesy, and satisfying, and I love how easy it is to prepare. Whether I’m making it for my family or bringing it to a get-together, it’s always a hit and disappears fast every time.
This creamy, cheesy Hashbrown Chicken Casserole combines tender chicken, shredded hash browns, and a flavorful sauce into a hearty one-pan meal. It’s the perfect comfort food for busy weeknights or family gatherings.
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together chicken, hash browns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, peas and carrots, garlic powder, onion powder, paprika, salt, and pepper until well combined.
Spread the mixture evenly in the prepared baking dish.
Optional: Mix crushed cornflakes or breadcrumbs with melted butter and sprinkle on top.
Bake for 45–50 minutes, or until bubbly and golden brown on top.
Let cool slightly before serving to allow the casserole to set.
Notes
Swap in cream of mushroom or celery soup for flavor variation.
Add diced bell peppers or broccoli for extra texture and nutrients.
Use reduced-fat cheese and sour cream for a lighter version.
Include jalapeños or cayenne for a spicy kick.
Great for making ahead or freezing for future meals.
