Here’s a cheesy, crispy Chicken Hashbrown Casserole—comfort food at its finest! Packed with tender chicken, creamy sauce, and golden hash browns, it’s perfect for brunch or dinner.
Chicken Hashbrown Casserole 🍗🥔🧀
Prep Time: 15 mins | Bake Time: 45 mins | Servings: 6-8
Ingredients:
- 3 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 (30 oz) bag frozen shredded hash browns, thawed (or 4 cups fresh grated potatoes)
- 1 (10.5 oz) can cream of chicken soup (or homemade substitute👇)
- 1 cup sour cream (or Greek yogurt)
- ½ cup milk
- 1 small onion, finely diced
- 2 cups shredded cheddar cheese, divided
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- 2 tbsp melted butter
- 1 cup crushed cornflakes or Ritz crackers (for topping, optional)
Homemade “Cream of Chicken” Substitute:
Mix ¼ cup butter + ¼ cup flour to make a roux, then whisk in 1 cup chicken broth + ½ cup milk. Simmer until thick.
Instructions:
1. Prep the Oven & Pan
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the Casserole
- In a large bowl, combine hash browns, chicken, soup, sour cream, milk, onion, 1½ cups cheese, garlic powder, paprika, salt, and pepper.
3. Layer & Top
- Spread mixture into the baking dish.
- Sprinkle with remaining ½ cup cheese.
- Toss cornflakes/crackers with melted butter and scatter over the top.
4. Bake & Serve
- Bake 45 mins until bubbly and golden.
- Let rest 5 mins before serving. Garnish with chopped parsley or green onions.
Tips & Variations:
🔥 Extra Crispy: Broil 2-3 mins at the end.
🌶️ Spicy Kick: Add diced jalapeños or hot sauce to the mix.
🥦 Veggie Boost: Stir in steamed broccoli or mushrooms.
🍗 Shortcut: Use canned chicken or leftover turkey.
Why You’ll Love It:
✅ One-dish wonder (easy cleanup!)
✅ Crowd-pleaser for potlucks or holidays
✅ Freezer-friendly—assemble ahead and bake later!
Pair with a crisp salad or roasted veggies. Need a gluten-free or low-carb version? Ask below! 😊