Chicken Hashbrown Casserole
When it comes to cozy, no-fuss dinners, this Chicken Hashbrown Casserole checks every box. Tender shredded chicken, crispy golden hashbrowns, and a creamy blend of sour cream and cream of chicken soup come together in one hearty dish. Topped with melty cheddar cheese, this casserole is the kind of meal that brings comfort to the whole table.
Perfect for busy weeknights, family gatherings, or even potlucks, it’s an easy one-pan recipe that’s satisfying, budget-friendly, and guaranteed to please both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: About 1 hour 5 minutes
- Yield: 6–8 servings
- Method: Oven-Baked
Ingredients:
- 2 cups cooked and shredded chicken
- 1 package frozen hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Salt and pepper, to taste
Instructions:
- Preheat the oven: Set oven to 350°F (175°C). Grease a 9 × 13-inch baking dish.
- Mix ingredients: In a large bowl, combine shredded chicken, thawed hashbrowns, cheddar cheese, sour cream, cream of chicken soup, onion, and bell pepper. Stir until evenly mixed.
- Season and assemble: Add salt and pepper to taste. Spread mixture evenly into the prepared baking dish.
- Bake: Bake uncovered for 45–50 minutes, until bubbly and golden brown around the edges.
- Cool and serve: Let casserole rest for a few minutes before serving. Enjoy hot!
Tips:
- Extra cheesy: Add an extra half cup of cheddar on top before baking for a gooey, golden crust.
- Veggie boost: Mix in peas, corn, or broccoli for extra color and nutrition.
- Protein swap: Substitute turkey, rotisserie chicken, or even leftover ham.
- Crispy topping: Sprinkle crushed Ritz crackers or cornflakes mixed with melted butter on top before baking for added crunch.
- Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.