Hashbrown Chicken Casserole – The Creamy Comfort Dish That Feeds a Crowd
There are casseroles you make once… and then there are the ones that become part of your regular rotation. Hashbrown chicken casserole is that second kind — hearty, creamy, and built to satisfy everyone at the table.
It’s everything comfort food should be: tender chicken, soft shredded potatoes, and a rich, cheesy sauce baked until bubbly and golden. Perfect for busy weeknights, potlucks, or whenever you need a reliable dish that disappears fast.
Hashbrown Chicken Casserole
Ingredients
-
3 cups cooked chicken, diced or shredded (rotisserie works great)
-
1 bag (30 oz) frozen hashbrowns, thawed
-
2 cups shredded cheddar cheese
-
1 can (10.5 oz) cream of chicken soup
-
1 cup sour cream
-
4 tbsp butter, melted
-
½ tsp garlic powder
-
½ tsp onion powder
-
¼ tsp black pepper
-
Salt to taste
Optional topping:
-
1 cup crushed Ritz crackers or cornflakes
-
2 tbsp butter, melted
Instructions
1) Preheat
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2) Mix the Casserole
In a large bowl, combine chicken, hashbrowns, cheese, soup, sour cream, melted butter, garlic powder, onion powder, pepper, and salt.
Mix until well combined.
3) Assemble
Spread mixture evenly in prepared baking dish.
If using topping, mix crackers with butter and sprinkle over the casserole.
4) Bake
Bake uncovered 45–55 minutes, until hot, bubbly, and golden on top.
5) Rest & Serve
Let rest 5–10 minutes before serving.
Why This Casserole Always Works
-
Hashbrowns add hearty texture
-
Creamy base keeps it moist
-
Chicken makes it filling
-
Cheese brings comfort and flavor
It’s a dependable classic.
Tips for the Best Hashbrown Chicken Casserole
-
Thaw hashbrowns fully to avoid excess liquid
-
Use sharp cheddar for stronger flavor
-
Don’t overbake — creamy is the goal
-
Let it rest so it sets before slicing
-
Add topping only if you want crunch
Easy Variations
-
Extra cheesy: add mozzarella or Colby Jack
-
Veggie: stir in peas, broccoli, or corn
-
Spicy: add diced jalapeños or pepper jack
-
Breakfast-style: add scrambled eggs
-
Lighter: use Greek yogurt instead of sour cream
FAQ – Hashbrown Chicken Casserole
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate up to 24 hours before baking.
How do I store leftovers?
Refrigerate in an airtight container up to 4 days.
Can I freeze it?
Yes. Freeze baked or unbaked casserole up to 2 months.
Why is my casserole watery?
Hashbrowns weren’t fully thawed or excess moisture wasn’t drained.
