Hashbrown Chicken Casserole

This hashbrown chicken casserole is one of those cozy, creamy, no-fuss dinners that everyone happily digs into. Frozen hashbrowns make the base, then you pile on a rich, cheesy mixture of chicken, veggies, sour cream, and cream of chicken soup. A simple breadcrumb topping bakes up golden and crunchy, so you get that perfect mix of creamy underneath and crisp on top. It’s a great way to use rotisserie chicken and freezer staples on busy nights. Serve it with a simple salad or steamed veggies and you’ve got an easy, filling meal that’s perfect for family dinners or casual company.

Ingredients

• 2 lb Southern style frozen hashbrowns
• 2 C shredded cheddar cheese
• 1 C frozen peas and carrots
• 2 C sour cream
• ½ C canned corn, drained
• 1 can cream of chicken soup
• 3 C shredded chicken
• ⅓ C milk
• 2 C bread crumbs
• Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F and lightly grease a 9×13 baking dish.
2. Spread the frozen hashbrowns evenly over the bottom of the baking dish.
3. In a large bowl, mix together the shredded cheddar cheese, frozen peas and carrots, sour cream, canned corn, cream of chicken soup, shredded chicken, milk, and salt and pepper until well combined.
4. Spoon and spread this mixture evenly over the layer of hashbrowns.
5. Sprinkle the bread crumbs evenly over the top of the casserole.
6. Bake for about 1 hour, or until the casserole is hot and bubbly and the topping is golden brown.
7. Let rest for 5–10 minutes before serving so it sets slightly. Enjoy!

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 516 kcal | Servings: 8

Tips

For extra flavor and better texture, use sharp cheddar cheese and taste the chicken mixture before layering to adjust the salt and pepper so it’s well-seasoned.

If you’re making this ahead, assemble the casserole (without the breadcrumbs), cover, and refrigerate; when ready to bake, add the breadcrumbs on top and bake as directed, storing any leftovers covered in the fridge for up to 3 days and reheating in the oven so the topping stays crisp.

FAQ

Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can shred fresh potatoes, but be sure to rinse and pat them dry very well so the casserole doesn’t get watery.

Can I use a different soup instead of cream of chicken?
Cream of mushroom or cream of celery will also work and give a slightly different flavor.

Do I have to use rotisserie chicken?
No, any cooked shredded chicken works—boiled, baked, or leftover chicken are all fine.

Can I add more vegetables?
Definitely; you can toss in extra frozen veggies like broccoli, green beans, or mixed vegetables to make it even heartier.

Can this casserole be frozen?
Yes, you can freeze it after baking and cooling completely; reheat covered in the oven until hot, adding a fresh sprinkle of breadcrumbs if you want more crunch.