Cheesy Chicken and Hashbrown Casserole
This Cheesy Chicken and Hashbrown Casserole combines crispy frozen hashbrowns, tender shredded chicken, and gooey cheddar cheese in a comforting dish that’ll make your family smile. Perfect for a cozy family dinner or potluck, this casserole is a crowd-pleaser that satisfies both comfort food cravings and busy weeknight needs.
Table of Contents
You’ll absolutely enjoy this Cheesy Chicken and Hashbrown Casserole because it’s a tasty blend of crispy hashbrowns, flavorful shredded chicken, and melted cheddar cheese that comes together in a dish full of comforting goodness.
The creamy combo of sour cream and chicken soup adds a rich and velvety texture that elevates this chicken hashbrown casserole recipe into an easy meal.
Plus, the crunchy cornflake topping gives the cheesy casserole a satisfying crunch in every bite. It’s a truly perfect recipe that the entire family will love, including the picky eaters!
With its hearty flavors and simple preparation, this is an easy casserole recipe that brings people together around the table. You might also like this crock pot ham and potatoes.
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What goes into this Recipe
- Frozen Hashbrowns: Adds a crispy and hearty base to the casserole.
- Shredded Chicken: Adds tender and juicy protein, making the easy chicken hashbrown casserole satisfying. It is also a great way to use leftover chicken and so are these Chicken Parm Sliders.
- Cheddar Cheese: Melts into gooey goodness, providing a rich and cheesy flavor.
- Cream of Chicken Soup: Adds depth and richness to the overall flavor of the casserole.
- Sour Cream: Creates a creamy and velvety texture that binds all the ingredients together.
- Green Onion: Brings a fresh and mild onion flavor to the easy recipe.
- Corn Flakes: Provides a crunchy topping that contrasts with the creamy filling, adding texture to each bite.
See recipe card for full information on ingredients and quantities.
Variations
- Change up the protein in this easy casserole by using crispy bacon, chopped ham or pulled pork.
- Create a Southwest chicken hash brown casserole by adding barbecue sauce to the soup mixture.
How to make Chicken and hashbrown Casserole
- In a large bowl combine the frozen hashbrowns, cheddar cheese, shredded chicken and green onions.
- In a separate bowl mix together the sour cream, cream of chicken soup, milk, salt and pepper.
- Add the cream mixture to the top of the hashbrown mixture and stir until everything is evenly incorporated.
- Pour it into a lightly greased 9×13 baking pan or casserole dish and spread into an even layer.
- In a small bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the top of the easy chicken casserole.
- Bake for 1 hour or until golden brown and serve.
Expert Tips
- Use cooked and shredded chicken for convenience. You can boil or roast chicken breasts ahead of time or even use rotisserie chicken for a time-saving option on busy nights. This crock pot roasted chicken would also work great.
- Add frozen shredded hashbrowns instead of fresh potatoes. This not only makes this recipe super simple to make but you will not have to worry about the fresh potatoes turning brown.
- For best results, allow the casserole to rest for a few minutes after taking it out of the oven. This helps the flavors settle and makes it easier to cut and serve.
- Feel free to customize the cornflake topping with your favorite additions, like a sprinkle of herbs (garlic powder and onion powder would be great!) or an extra cup of cheese. Adding extra flavor to the topping enhances the taste of the hash brown mixture.
Storage and Freezing
Store- Leftover Hashbrown and Chicken Casserole can be stored in an airtight container in the refrigerator for up to 4 days.
Freeze- If you want to freeze the hearty casserole, it’s recommended to do so before baking. Prepare the dish up to the point of baking, cover it well with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight and then bake as directed in the recipe.
Recipe FAQs
Absolutely! Feel free to experiment with different cheeses based on your preferences. Sharp cheddar, mozzarella, or a blend of cheeses can work well in this simple recipe.
Yes, you can assemble the casserole ahead of time and refrigerate it before baking. Just be sure to let it come to room temperature for about 30 minutes before placing it in the oven.
Certainly! Diced bell peppers, mushrooms, or peas are great additions. Just make sure to cook any raw vegetables slightly before incorporating them into the casserole.
Yes, you can substitute the chicken with cooked ground beef, turkey, or even a meat alternative like crumbled tofu for a vegetarian option.
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Cheesy Chicken and Hashbrown Casserole
Ingredients
Casserole
- 20 ounce hashbrowns {frozen}
- 2 cups cheddar cheese {shredded}
- 3 cups chicken {cooked and shredded}
- 4 large green onions {sliced}
- 2 cups sour cream
- 10.5 ounces cream of chicken soup
- ½ cup milk {I used 1%}
- 1 teaspoon salt
- 1 teaspoon black pepper
Topping
- 2 cups corn flakes {crushed}
- 4 Tablespoons butter {melted}
Instructions
- Preheat the oven to 350°.
- In a large bowl combine the frozen hashbrowns, cheddar cheese, shredded chicken and green onions.
- In a separate bowl mix together the sour cream, cream of chicken soup, milk, salt and pepper. Add the cream mixture to the top of the hashbrown mixture and stir until everything is evenly incorporated.
- Pour it into a lightly greased 9×13 baking pan and spread into an even layer.
- In a small mixing bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the top of the casserole. Bake for 1 hour or until golden brown and serve. Leftovers can be stored in the refrigerator for up to 4 days and this casserole can be frozen for up to 2 months.
Notes
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- Use cooked and shredded chicken for convenience. You can boil or roast chicken breasts ahead of time or even use rotisserie chicken for a time-saving option on busy nights.
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- For best results, allow the casserole to rest for a few minutes after taking it out of the oven. This helps the flavors settle and makes it easier to cut and serve.
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- Feel free to customize the cornflake topping with your favorite additions, like a sprinkle of herbs (garlic powder and onion powder would be great!) or an extra cup of cheese.
- Leftover Chicken and Hashbrown Casserole can be stored in an airtight container in the refrigerator for up to 4 days.
Hi June…tried “cheesy chicken casserole”..just a suggestion…let hasbrowns thaw a bit..easyer to mix….and need a very large bowl to mix in…loved recipe..used hamburger.came out great..next time will try chicken❤️