CHEESY CHICKEN HASHBROWN CASSEROLE

 


CHEESY CHICKEN HASHBROWN CASSEROLE

A creamy, cheesy, comforting casserole that combines tender chicken, crispy hash browns, and a rich sauce—perfect for a family dinner, potluck, or meal prep.

Ingredients

For the Casserole:

· 1 (30 oz / 850g) bag frozen shredded hash browns, thawed (or diced)
· 3 cups (about 1 lb / 450g) cooked chicken, shredded or cubed (rotisserie chicken works great!)
· 1 medium yellow onion, finely diced
· 1 (10.5 oz / 295g) can cream of chicken soup (or cream of mushroom/celery)
· 1 cup (240ml) sour cream
· ½ cup (120ml) chicken broth
· ½ cup (115g) unsalted butter, melted
· 1 tsp garlic powder
· 1 tsp onion powder
· ½ tsp paprika
· ½ tsp black pepper
· ½ tsp salt (adjust to taste, soup and broth contain salt)
· 2 cups (225g) shredded sharp cheddar cheese, divided

For the Topping:

· 1 ½ cups (approx. 150g) crushed cornflakes or crispy fried onions
· 2 tbsp butter, melted

Instructions

  1. Prep & Preheat

· Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
· Thaw hash browns according to package directions (or spread on a tray for 30–60 minutes).
· If chicken isn’t cooked, boil, bake, or sauté 1 lb of boneless skinless chicken breasts/thighs until done, then shred.

  1. Mix the Filling

· In a very large bowl, combine the thawed hash browns, cooked chicken, and diced onion.
· In a separate bowl, mix cream of chicken soup, sour cream, chicken broth, melted butter, garlic powder, onion powder, paprika, pepper, and salt until smooth.
· Pour the sauce over the hash brown mixture and stir until evenly coated.
· Fold in 1 ½ cups of the shredded cheddar cheese.

  1. Assemble & Top

· Spread the mixture evenly into the prepared baking dish.
· Sprinkle the remaining ½ cup cheddar cheese over the top.
· In a small bowl, toss crushed cornflakes (or fried onions) with the 2 tbsp melted butter. Sprinkle evenly over the cheese.

  1. Bake

· Bake uncovered for 45–55 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
· Let stand for 10 minutes before serving (it will set as it cools slightly).

Pro-Tips for Success

· Thaw Hash Browns: This is key for even cooking and texture. Don’t use frozen.
· Rotisserie Chicken: The ultimate shortcut for flavor and ease.
· Make Ahead: Assemble the casserole (without topping) up to 24 hours ahead. Cover and refrigerate. Add topping just before baking; may need 5–10 extra minutes in the oven.
· Extra Creamy: Add 4 oz of softened cream cheese to the sauce.
· Vegetable Boost: Stir in 1–2 cups of thawed frozen peas, corn, or broccoli florets.
· Spice It Up: Add diced green chiles, a dash of hot sauce, or cayenne pepper.

Variations

· Breakfast Style: Use diced ham or cooked breakfast sausage instead of chicken. Add sautéed bell peppers.
· Tex-Mex: Use taco seasoning, pepper Jack cheese, and top with crushed tortilla chips.
· Lighter Version: Use low-fat soup, Greek yogurt instead of sour cream, and reduce cheese slightly.
· From Scratch Sauce: Melt 4 tbsp butter, whisk in ¼ cup flour, cook 1 minute, then whisk in 2 cups milk and 1 cup broth until thick. Season and use instead of canned soup.

Serving Suggestions

· Serve with a crisp green salad, steamed green beans, or roasted vegetables.
· Great with hot sauce, ranch, or barbecue sauce on the side.
· Perfect for brunch, dinner, or holiday potlucks.

Storage & Reheating

· Refrigerate: Covered, for up to 4 days.
· Freeze: Before baking, wrap tightly and freeze for up to 2 months. Thaw overnight before baking.
· Reheat: In the oven at 350°F until warmed through, or microwave single portions.

Enjoy this cozy, crowd-pleasing casserole that’s sure to become a family favorite!

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