Here’s a creamy, cheesy, family-favorite Chicken Hashbrown Casserole—easy, comforting, and perfect for busy nights or potlucks.
🍗🥔 Chicken Hashbrown Casserole
Serves 6–8
Ingredients
- 1 bag (30–32 oz) frozen shredded hashbrowns (thawed or partially thawed)
- 2 cups cooked, shredded or diced chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup melted butter
- ½ cup diced onion (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Optional topping:
- 1–2 cups crushed Cornflakes mixed with 2 tbsp melted butter
- OR extra cheese on top
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13 baking dish.
2. Make the casserole mixture
In a large bowl, combine:
- Cream of chicken soup
- Sour cream
- Melted butter
- 1 ½ cups cheddar cheese
- Onion (if using)
- Garlic powder, onion powder, salt, pepper
Stir until well mixed.
3. Add chicken & hashbrowns
- Fold in the chicken and hashbrowns until everything is well coated.
- Spread the mixture evenly in the baking dish.
4. Add topping
- Sprinkle remaining ½ cup cheese on top
or - Add buttered Cornflake topping for crunch.
5. Bake
- Bake 45–55 minutes, until hot, bubbly, and lightly browned on top.
- Rest 5–10 minutes before serving.
⭐ Variations
- Ranch chicken hashbrown casserole: Add 1 packet ranch seasoning.
- Spicy: Mix in diced jalapeños or ½ tsp cayenne.
- Veggie version: Add peas, broccoli, or mixed vegetables.
- Rotisserie chicken: Works perfectly and saves time.
- Cheddar + Monterey Jack combo: Extra creamy melt.
If you want, I can also give you:
- Slow cooker version
- No-cream-soup from-scratch version
- Chicken bacon ranch hashbrown casserole
Just tell me!
