Hashbrown Chicken Casserole Recipe

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This Hashbrown Chicken Casserole is the ultimate comfort food—creamy, cheesy, and loaded with savory flavor in every bite. It’s an easy, crowd-pleasing dish that’s perfect for weeknight dinners, potlucks, or family gatherings. Using frozen hashbrowns, cooked chicken, and a creamy soup base, it comes together quickly with minimal prep.

Ingredients:

  • 3 cups cooked chicken, shredded or diced

  • 1 (30 oz) bag frozen hashbrown potatoes (shredded or diced), thawed

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup sour cream

  • 2 cups shredded cheddar cheese

  • 1/2 cup chopped onion (optional)

  • 1/4 cup melted butter

  • 1 tsp garlic powder

  • 1/2 tsp black pepper

  • 1/2 tsp salt

  • 1 cup crushed buttery crackers or cornflakes (for topping)

  • 2 tbsp melted butter (for topping)

  • Instructions:

    1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

    2. Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, 1/4 cup melted butter, garlic powder, salt, pepper, and onion (if using).

    3. Add in the bulk: Stir in the hashbrowns, cooked chicken, and 1½ cups of shredded cheddar cheese.

    4. Assemble: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheese on top.

    5. Topping: In a small bowl, mix crushed crackers or cornflakes with 2 tbsp melted butter. Sprinkle over the casserole.

    6. Bake: Bake uncovered for 45–50 minutes or until bubbly and golden on top.

    7. Serve: Let it rest for 5–10 minutes before serving.

      Tips:

      • Swap cream of chicken with cream of mushroom or cream of celery if desired.

      • Add cooked bacon, diced bell peppers, or green chilies for extra flavor.

      • Can be made ahead and refrigerated overnight before baking.

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