Of course! Cheesy Chicken Hashbrown Casserole is the ultimate comfort food. It’s creamy, hearty, and incredibly easy to throw together, making it perfect for a weeknight dinner or a potluck.
Here’s a classic, foolproof recipe that is always a crowd-pleaser.
Cheesy Chicken & Hashbrown Casserole
This recipe is a complete meal in one dish, with protein, carbs, and veggies. It’s rich, satisfying, and the perfect way to use up leftover or rotisserie chicken.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 45-50 minutes
Ingredients
· 3 cups cooked chicken, shredded or diced (rotisserie chicken is perfect!)
· 1 (30 oz) bag frozen shredded hash browns, thawed*
· 1 medium yellow onion, finely diced
· 1 cup sour cream
· 1 (10.5 oz) can condensed cream of chicken soup
· 1 (10.5 oz) can condensed cream of mushroom or cheddar cheese soup
· 1/2 cup (1 stick) butter, melted
· 2 cups shredded cheddar cheese, divided
· 1 teaspoon garlic powder
· 1/2 teaspoon paprika
· Salt and black pepper to taste
· Topping: 1 1/2 cups crushed cornflakes or Ritz crackers (optional, for crunch)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Combine Wet Ingredients: In a very large mixing bowl, whisk together the sour cream, cream of chicken soup, cream of mushroom soup, and melted butter until smooth. Stir in the garlic powder, paprika, salt, and pepper.
- Add Remaining Ingredients: To the same bowl, add the thawed hash browns, diced onion, cooked chicken, and 1 1/2 cups of the shredded cheddar cheese. Mix everything together until it is evenly coated. (Your hands, with gloves, work great for this!)
- Assemble: Transfer the entire mixture to the prepared baking dish and spread it out into an even layer.
- Add Toppings: Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. If using, mix the crushed cornflakes or crackers with 1 tablespoon of melted butter and sprinkle that over the cheese.
- Bake: Bake, uncovered, for 45-50 minutes, or until the casserole is hot and bubbly all the way through and the top is golden brown.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to scoop.
Recipe Notes & Customizations
· Thawing Hash Browns: This is key for the right texture! Place the bag in the fridge overnight, or spread the frozen hash browns on a baking sheet and thaw at room temperature for 30-60 minutes.
· Cream of Soup Substitute: To make it from scratch, make a quick white sauce: melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 minute, then whisk in 1 1/4 cups milk. Cook until thickened and use in place of one can of soup.
· Add Vegetables: Feel free to stir in 2 cups of frozen mixed vegetables (like peas and carrots), thawed broccoli florets, or sautéed mushrooms for extra nutrition.
· Spice it Up: Add a pinch of cayenne pepper, a dash of hot sauce, or a can of diced green chiles for a kick.
· Make it Lighter:
· Use low-fat sour cream and reduced-fat cream soups.
· Use reduced-fat cheese.
· Substitute plain Greek yogurt for the sour cream.
· Make-Ahead & Freezing:
· Make-Ahead: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
· Freezing: Assemble the casserole (without the cornflake topping) and freeze, tightly wrapped, for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
This casserole is the definition of comfort in a dish. Enjoy