Hashbrown Chicken Casserole
This Hashbrown Chicken Casserole is pure comfort food — warm, creamy, cheesy, and
impossibly satisfying. It’s a reliable, crowd-pleasing dish perfect for busy weeknights,
potlucks, family gatherings, and holiday dinners. With a crispy golden hashbrown base and a
rich, savory chicken filling, every bite delivers nostalgic, homemade flavor.
One of the best things about this casserole is how effortlessly it comes together. Using
convenient pantry and freezer staples, you can assemble the entire dish in minutes and let
the oven do the rest. The result is a hearty, flavorful, and comforting meal that tastes
like it took hours to make.
Why This Recipe Works
- Convenience ingredients keep prep simple without sacrificing flavor.
- Creamy, cheesy sauce binds everything together into a rich, comforting base.
- Frozen hashbrowns provide structure, texture, and crispiness.
- Perfect for make-ahead meals: assemble, refrigerate, then bake later.
- Kid-friendly and potluck-approved — always a guaranteed hit.
Ingredients & Their Roles
| Ingredient | Quantity | Purpose |
|---|---|---|
| Southern-style frozen hashbrowns | 2 lbs | Forms the hearty, lightly crispy base of the casserole. |
| Shredded cheddar cheese | 2 cups | Melts into the mixture for rich, cheesy flavor. |
| Frozen peas and carrots | 1 cup | Add color, sweetness, and balanced nutrition. |
| Sour cream | 2 cups | Creates a smooth, creamy sauce with a mild tang. |
| Canned corn, drained | 1/2 cup | Adds bursts of sweetness and texture. |
| Cream of chicken soup | 1 can | Primary binder that gives the casserole its creamy body. |
| Shredded chicken (cooked) | 3 cups | Provides protein and heartiness. |
| Milk | 1/3 cup | Thins the sauce into a smooth, pourable consistency. |
| Breadcrumbs | 2 cups | Creates a crunchy, golden topping. |
| Salt and pepper | To taste | Essential seasoning for balanced flavor. |
Step-by-Step Instructions
1. Preheat Your Oven
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with
butter or nonstick spray.
2. Prepare the Hashbrown Base
Spread the frozen hashbrowns evenly into the bottom of the prepared baking dish. No need to
thaw — they bake perfectly from frozen.
3. Make the Creamy Filling
In a large mixing bowl, combine:
- Sour cream
- Cream of chicken soup
- Milk
- Shredded chicken
- Corn
- Peas and carrots
- 1 cup shredded cheese
- Salt and pepper
Stir until the mixture is fully combined and smooth.
4. Assemble the Casserole
Pour the creamy chicken mixture over the hashbrowns. Spread evenly to ensure every bite has
a perfect balance of potato, chicken, and vegetables.
5. Add the Cheesy Topping
Sprinkle the remaining 1 cup of cheddar cheese over the top.
6. Add the Crunch
Evenly sprinkle breadcrumbs over the cheese layer. This helps create the signature
golden, crispy finish.
7. Bake
Bake uncovered for 45–55 minutes, or until the top is golden brown and the edges are
bubbling.
8. Rest and Serve
Allow the casserole to rest for 10 minutes before slicing. This helps it set and makes
serving easier.
Recipe Tips & Variations
Tips
- Use rotisserie chicken to save prep time.
- For extra flavor, add a pinch of garlic powder or onion powder.
- Let the casserole rest before serving to firm up the layers.
Optional Add-Ins
- Diced onions or bell peppers
- Bacon bits
- Jalapeños for heat
- Parmesan mixed with breadcrumbs
Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 2 months — thaw overnight before baking.
- Reheat: 300°F until warm, or microwave individual portions.