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Delicious Chicken Hashbrown Casserole

A comforting and easy-to-make casserole combining creamy seasoned chicken, shredded hashbrown potatoes, and plenty of sharp cheddar cheese, baked until bubbly and golden brown. Perfect for a weeknight dinner or potluck.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Hashbrown Base
  • 1 (30 ounce) bag frozen shredded hashbrown potatoes thawed completely and patted dry
  • 3 cups cooked chicken shredded or diced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream full fat or light
  • 1/2 cup unsalted butter melted, plus 1/4 cup reserved for topping
  • 1 medium yellow onion finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Cheese Topping
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup crushed cornflakes or panko breadcrumbs optional, for crisp topping
  • 1/4 cup reserved melted butter optional, for crisp topping

Equipment

  • Large Mixing Bowl
  • 9x13 inch baking dish
  • Whisk

Method
 

Step 1: Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a standard 9x13 inch baking dish.
  2. Ensure the frozen hashbrown potatoes are completely thawed and gently patted dry with paper towels to remove excess moisture. If you are using the optional crisp topping, combine the crushed cornflakes (or panko) with 1/4 cup of reserved melted butter in a small bowl and set aside.
Step 2: Combine the Filling
  1. In a very large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, and the 1/2 cup of melted butter until the mixture is smooth and fully combined.
  2. Add the seasonings: the diced yellow onion, garlic powder, salt, and black pepper. Stir well to integrate the spices.
  3. Gently fold the shredded or diced cooked chicken and the thawed hashbrown potatoes into the soup mixture. Use a large spoon or spatula to carefully fold the hashbrowns until they are evenly coated. Do not overmix.
Step 3: Assemble and Bake
  1. Pour the entire hashbrown and chicken mixture into the prepared 9x13 inch baking dish, spreading it evenly across the bottom.
  2. Sprinkle 1 and 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole mixture. If using the optional crisp topping, sprinkle the cornflake/butter mixture evenly over the layer of cheese.
  3. Bake the casserole in the preheated oven for 40 minutes, until the filling is hot and bubbling.
Step 4: Finishing Touches
  1. After 40 minutes, remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return the casserole to the oven and bake for an additional 5 to 10 minutes, or until the top cheese is melted, bubbly, and the edges of the casserole are golden brown.
  2. Remove the casserole from the oven and let it rest on a cooling rack for 10 minutes before serving. This allows the casserole to set and makes serving easier.

Notes

For a richer flavor, consider sautéing the diced onion in a tablespoon of butter before adding it to the mixture. If you prefer a lighter casserole, use low-fat sour cream and skim milk in place of the condensed soup (though consistency may vary). This casserole freezes well once baked and cooled; thaw overnight before reheating.