One of the things I love most about this Chicken Hashbrown Casserole is how easy it is to customize. I remember one hectic evening when I was scrambling to make dinner with whatever I had in the fridge.
I had some leftover rotisserie chicken, half a bag of frozen hashbrowns, and a block of cheddar cheese, so I decided to wing it. I threw everything together, added a little extra seasoning, and even crumbled some bacon on top for good measure.
That’s the beauty of this dish, you can keep it simple or get creative with your favorite add-ons! No matter how you make it, it’s always a guaranteed hit at the dinner table!
Why You’ll Love This Chicken Hashbrown Casserole
- Quick & Easy – Minimal prep work means you can have it in the oven in no time.
- Cheesy & Comforting – The creamy, cheesy texture makes every bite irresistible.
- Great for Leftovers – It reheats beautifully, making it a fantastic make-ahead meal.
- Kid-Approved – Even the pickiest eaters will devour this dish.
- Customizable – You can easily tweak it with add-ins like bacon, veggies, or different cheeses.
Chicken Hashbrown Casserole Recipe
For this delicious chicken casserole, you’ll need the following ingredients:
Ingredients
- 10.5 oz can of cream of chicken soup – Adds a creamy, savory base to the casserole.
- 20 oz bag of frozen hashbrowns – The heart of the dish, providing a crispy yet soft texture.
- 1 1/3 lb of cooked chicken – Shredded or cubed, this adds protein and makes the dish satisfying.
- 4 tablespoons butter – Melted butter helps bind the crunchy topping and adds richness.
- 2 1/2 cups of shredded cheddar cheese – The ultimate cheesy goodness for a melty, gooey texture.
- 1 1/2 cups of cornflakes – Creates a crispy topping for the perfect crunch.
- 2 1/3 cups of sour cream – Brings creaminess and a slight tang to the dish.
- 1/3 cup of milk – Helps thin the soup for a smooth, creamy consistency.
- Salt & pepper to taste– Enhances the overall flavor.
Optional Add-Ons
- Chopped bacon – Adds a smoky, salty crunch.
- Diced bell peppers – Brings a pop of color and sweetness.
- Green onions – A fresh contrast to the rich casserole.
- Mushrooms – Adds an earthy depth of flavor.
- Hot sauce – A great way to add a little heat.
Tools You’ll Need
- Large mixing bowl
- 9×13 baking dish
- Wooden spoon or spatula
- Measuring cups & spoons
- Aluminum foil.
Step-by-Step Instructions for Chicken Hashbrown Casserole
Step 1: Preheat the Oven
Before you begin assembling your casserole, preheat your oven to 350°F. A properly preheated oven ensures that your casserole bakes evenly, achieving a perfectly golden, bubbly top. If you’re using a glass or ceramic dish, this temperature also prevents sudden temperature shocks that could cause cracking.
Step 2: Mix the Base Ingredients
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, salt, pepper, and 2 cups of cheddar cheese. Whisk everything together until smooth and creamy. This step ensures that every bite of the casserole is evenly coated in a deliciously cheesy, seasoned sauce.
Step 3: Add the Hashbrowns and Chicken
Gently fold in the frozen hashbrowns and cooked chicken. Be sure to stir well so every piece is coated, but be gentle to avoid breaking the hashbrowns too much—keeping some texture makes for a better bite. If your hashbrowns are stuck together, let them sit at room temperature for 5–10 minutes before mixing.
Tip: Rotisserie chicken works great here for extra flavor, but you can also use leftover grilled or baked chicken.
Step 4: Transfer to Baking Dish
Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking. Pour the hashbrown mixture into the dish, spreading it out evenly with a spatula. This ensures consistent cooking and prevents any dry or overly thick spots in the casserole.
Step 5: Prepare the Crunchy Topping
For that irresistible crispy topping, melt the butter and mix it with crushed corn flakes in a separate bowl. Stir until the cornflakes are well coated with the butter—this gives them that golden, crunchy texture when baked. Sprinkle the buttery cornflakes evenly over the casserole, then finish by adding the remaining ½ cup of shredded cheddar cheese on top. This creates a crunchy, cheesy crust that contrasts with the creamy inside.
Alternative Toppings: If you don’t have cornflakes, try crushed Ritz crackers or panko breadcrumbs for a different crunch!
Step 6: Bake to Perfection
Cover the casserole dish loosely with foil and bake for 30 minutes. This allows the inside to cook through while keeping the topping from browning too quickly. After 30 minutes, remove the foil and continue baking for 15–20 more minutes until the casserole is bubbling and the topping is a deep golden brown.
Step 7: Serve & Enjoy
Let the casserole rest for 5 minutes before serving. Enjoy the cheesy, crunchy, creamy goodness!
Best Paired With
- A simple green salad – Balances the richness of the casserole.
- Steamed broccoli or green beans – Adds freshness and color to your plate.
- Garlic bread – Because extra carbs never hurt!
Storage and Serving
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze unbaked for up to 2 months. Bake straight from frozen, adding 15-20 minutes to the cooking time.
- Reheating: Warm in the oven at 350°F (175°C) until heated through.
Tips for Success
- Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that affect melting.
- Let it rest – This allows the casserole to set and makes serving easier.
- Adjust seasonings – Taste the mixture before baking to ensure perfect flavor.
Substitutes and Variations
- Swap cheddar for Monterey Jack or Colby cheese for a different flavor.
- Use Greek yogurt instead of sour cream for a lighter option.
- Replace corn flakes with crushed Ritz crackers for a buttery topping.
Nutritional Breakdown (per serving)
| Nutrient | Amount |
| Calories | 450 |
| Protein | 28g |
| Carbohydrates | 35g |
| Fat | 22g |
| Fiber | 2g |
What Others Are Saying About the Recipe
Harper K.: “Okay, this casserole is ridiculously good! My kids actually fought over the last piece, which NEVER happens. Safe to say it’s going on our regular meal rotation.”
Emmanuel T.: “I’m all about easy meals, and this one was a win. I threw in some bacon and extra cheese (because why not?), and it was next-level. Definitely making this again soon.”
Sarah L.: “Love how customizable this recipe is. I threw in some mushrooms and jalapeños for a little kick.”
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes! Just shred them and squeeze out excess moisture before mixing.
Can I make this ahead of time?
Absolutely. Assemble it the night before, refrigerate, and bake when ready.
Can I use rotisserie chicken?
Yes! It’s a great shortcut and adds extra flavor.
Final Thoughts
Let’s be honest—who doesn’t love a cheesy, crispy, comfort-filled casserole? This one checks all the boxes for me: easy, delicious, and perfect for leftovers. Whether you make it as-is or put your own spin on it, I can almost guarantee it’ll be a hit. Try it out, and let me know what you think!