Go Back
Chicken Hashbrown Casserole

Chicken Hashbrown Casserole

Chicken Hashbrown Casserole recipes are a weeknight dinner hero, offering a comforting, creamy, and incredibly satisfying meal that comes together with minimal effort. This dish is a crowd-pleaser, perfect for busy families or anyone looking for a delicious and budget-friendly option that tastes like a million bucks without the fuss.
Print Recipe Pin Recipe
Cook Time 45 minutes
Resting Time 5 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked, shredded chicken rotisserie chicken is perfect for convenience
  • 1 (30 ounce) package frozen shredded hash brown potatoes thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk whole or 2%
  • 1 cup shredded cheddar cheese divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup melted butter optional, for topping
  • Optional Crispy fried onions or extra shredded cheese for garnish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl

Method
 

  1. Begin by preheating your oven to 375°F (190°C). This ensures your casserole bakes evenly from the start.
  2. Lightly grease a 9x13 inch baking dish with cooking spray or butter. This will prevent the casserole from sticking and make for easier cleanup.
  3. In a large mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, sour cream, and milk until well combined and smooth. This forms the creamy base of your casserole.
    1 (10.5 ounce) can condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup sour cream, 1/2 cup milk
  4. Gently stir in the cooked, shredded chicken, salt, and black pepper into the soup mixture. Ensure the chicken is evenly distributed throughout the creamy sauce.
    2 cups cooked, shredded chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Add the thawed, shredded hash brown potatoes and 1/2 cup of the shredded cheddar cheese to the bowl. Fold everything together gently until the hash browns and cheese are fully coated in the creamy mixture. Be careful not to overmix, as this can break down the hash browns too much.
    1 (30 ounce) package frozen shredded hash brown potatoes, 1 cup shredded cheddar cheese
  6. Pour the entire mixture into the prepared baking dish and spread it out evenly.
  7. If you desire an extra rich topping, drizzle the melted butter evenly over the surface of the casserole. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. For added texture and flavor, you can also sprinkle on some crispy fried onions at this stage.
    1/4 cup melted butter, Optional Crispy fried onions or extra shredded cheese
  8. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
  9. Remove the aluminum foil and continue to bake for another 15-20 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown.
  10. Let the casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.

Notes

Once the Chicken Hashbrown Casserole has cooled slightly, transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, use the oven method: preheat to 350°F (175°C), cover with foil and heat for 25-30 minutes for a larger portion. For quicker reheating, use the microwave on medium power for 1-2 minutes, stirring halfway through.
You can freeze unbaked or baked casserole for up to 2-3 months. Thaw baked casserole overnight in the refrigerator before reheating. Unbaked casserole needs to thaw in the refrigerator for at least 24 hours before baking.