Description
This Hashbrown Chicken Casserole is the ultimate comfort food — creamy, cheesy, and packed with shredded chicken and crispy hashbrowns. It’s perfect for a cozy family dinner, a potluck, or even meal prepping for the week. Everything bakes together in one dish for a hearty and satisfying meal everyone will love.
Ingredients
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3 cups cooked and shredded chicken (rotisserie works great)
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1 (30 oz) bag frozen shredded hashbrowns, thawed
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1 (10.5 oz) can cream of chicken soup
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1 cup sour cream
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1 ½ cups shredded cheddar cheese
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½ cup melted butter
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½ tsp garlic powder
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½ tsp onion powder
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Salt and black pepper, to taste
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Optional topping: 1 cup crushed cornflakes or Ritz crackers + 2 tbsp melted butter
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. -
Mix the Base
In a large bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Stir until smooth. -
Add Chicken, Hashbrowns & Cheese
Fold in the shredded chicken, thawed hashbrowns, and 1 cup of the shredded cheese. Mix well until fully combined. -
Spread into Baking Dish
Pour the mixture into the prepared baking dish and spread it evenly. -
Top with Cheese (and Crunch)
Sprinkle the remaining ½ cup of cheese on top. For a crunchy topping, mix crushed cornflakes or crackers with melted butter and sprinkle over the cheese. -
Bake
Bake uncovered for 45–50 minutes, or until hot and bubbly with a golden top. -
Cool & Serve
Let it rest for 5–10 minutes before serving. Enjoy!
Notes
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Shortcut: Use rotisserie chicken to save time.
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Make Ahead: Assemble the casserole a day ahead and refrigerate. Just bake when ready.
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Variations: Add cooked bacon, chopped green onions, or diced bell peppers for extra flavor.
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Freezing: Casserole can be frozen before baking — just thaw overnight and bake as directed.