I lean on this cozy, creamy casserole when I want a true crowd-pleaser with minimal fuss. Tender chicken, shredded hash browns, and melted cheddar bake into a bubbly pan with a crisp, buttery topping that smells like home the moment it hits the oven.

Why You’ll Love This Recipe

I keep this in my weeknight rotation because it’s simple to assemble, uses pantry staples, and scales beautifully for potlucks or freezer meals. I can swap in leftover rotisserie chicken, tweak the seasoning to match my mood, and still pull a golden, comforting dinner from the oven with almost no dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 bag (32 oz) frozen shredded hash browns, thawed and patted dry

• 3 cups cooked chicken, shredded or diced

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1/2 cup chicken broth or milk (to loosen the sauce)

• 1 3/4 cups shredded sharp cheddar, divided

• 1/2 small onion, finely diced (optional)

• 2 cloves garlic, minced (optional)

• 1 teaspoon kosher salt, 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika

• 4 tablespoons unsalted butter, melted

• 2 cups lightly crushed cornflakes or buttery cracker crumbs (for topping)

• Chopped parsley or chives for finishing (optional)

Directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. In a large bowl, I whisk together the soup, sour cream, broth (or milk), salt, pepper, garlic powder, onion powder, and paprika. I stir in the onion and garlic if I’m using them.

3. I fold in the thawed hash browns, chicken, and 1 1/4 cups of the cheddar until everything is evenly coated.

4. I spread the mixture in the prepared dish, cover with foil, and bake for 30 minutes.

5. While it bakes, I toss the crushed cornflakes (or crackers) with the melted butter and the remaining 1/2 cup cheddar.

6. I remove the foil, sprinkle on the topping, and bake uncovered for 15–20 minutes more, until the edges are bubbling and the top is golden.

7. I let the casserole rest for 10 minutes before serving so it sets and slices cleanly.

Servings and timing

I plan on 8 servings.
Prep time: 15 minutes
Cook time: 45–50 minutes
Total time: about 1 hour to 1 hour 5 minutes

Variations

• Spicy twist: I swap in pepper jack, add diced jalapeños or a spoon of hot sauce, and bump the paprika.

• Veggie boost: I fold in 1–2 cups thawed peas, corn, steamed broccoli florets, or sautéed bell peppers.

• Bacon or ham: I stir in 1 cup cooked, crumbled bacon or diced ham for a smoky note.

• Southwest vibe: I add a can of mild green chiles and 1/2 teaspoon cumin, then finish with cilantro.

• From-scratch sauce: I make a quick roux (2 tablespoons butter + 2 tablespoons flour), whisk in 1 cup chicken broth and 1/2 cup milk, simmer until thick, and season to taste in place of the canned soup.

• Lighter swap: I use plain Greek yogurt for half (or all) of the sour cream and choose part-skim cheese.

• Gluten-free: I use a gluten-free condensed soup or homemade sauce, and gluten-free cornflakes for the topping.

• Make-ahead/freezer: I assemble up to 24 hours ahead, cover, and refrigerate. For freezing, I wrap tightly and freeze up to 2–3 months; I thaw overnight before baking or add extra time from chilled.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To reheat the whole dish, I cover and warm at 350°F (175°C) for 20–25 minutes, then uncover for a few minutes to re-crisp the top. For single portions, I microwave until hot (60–90 seconds) and, if I want the topping crisp again, I slide the portion under the broiler for 2–3 minutes. I freeze tightly wrapped slices up to 2–3 months and thaw overnight before reheating.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

I can—I shred russets (about 4–5 cups), rinse and squeeze them very dry, and then proceed. Dry potatoes help the casserole bake up tender, not watery.

Do I need to cook the chicken first?

I do. I reach for rotisserie chicken, leftover grilled chicken, poached breasts, or even well-drained canned chicken. If I start with raw chicken, I dice it small and sauté it quickly before mixing in.

How do I keep the casserole from turning soggy?

I make sure the hash browns are fully thawed and patted dry, I don’t overdo the broth, and I bake uncovered at the end for a crisp top. Resting 10 minutes after baking also helps it set.

What can I use instead of cream of chicken soup?

I whisk up a simple homemade sauce (butter + flour + chicken broth + milk) or swap in cream of mushroom or cream of celery. I taste and adjust the salt since different options vary.

Can I assemble this the night before?

I can. I cover and refrigerate the assembled dish up to 24 hours, then bake, adding 5–10 minutes if it’s going into the oven cold.

Conclusion

I love how this hashbrown chicken casserole turns simple ingredients into a golden, creamy bake that feeds a crowd, freezes well, and invites endless twists. When I need something reliable, comforting, and low-effort, this is the pan I pull from the oven.

Hashbrown Chicken Casserole

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• Author: Evee
• Total Time: 60–65 minutes
• Yield: 8 servings
• Diet: Halal

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Description

Cozy, creamy casserole with tender chicken, shredded hash browns, and sharp cheddar baked under a crisp, buttery cornflake (or cracker) topping—golden, bubbly, and weeknight-easy.

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Ingredients

1 bag (32 oz/907 g) frozen shredded hash browns, thawed and patted dry

3 cups cooked chicken, shredded or diced

1 can (10.5 oz/298 g) cream of chicken soup

1 cup (240 ml) sour cream

1/2 cup (120 ml) chicken broth or milk (to loosen sauce)

1 3/4 cups shredded sharp cheddar, divided

1/2 small onion, finely diced (optional)

2 cloves garlic, minced (optional)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

4 tbsp unsalted butter, melted

2 cups lightly crushed cornflakes or buttery cracker crumbs (topping)

Chopped parsley or chives, for finishing (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. In a large bowl, whisk together soup, sour cream, broth (or milk), salt, pepper, garlic powder, onion powder, and paprika. Stir in onion and garlic if using.
3. Fold in thawed, dried hash browns, chicken, and 1 1/4 cups cheddar until evenly coated.
4. Spread mixture in the prepared dish. Cover tightly with foil and bake 30 minutes.
5. Meanwhile, toss crushed cornflakes (or crackers) with melted butter and the remaining 1/2 cup cheddar.
6. Remove foil, sprinkle on the buttery topping, and bake uncovered 15–20 minutes more until bubbling at the edges and golden on top. Broil 1–2 minutes for extra color if desired.
7. Rest 10 minutes before serving to help the casserole set, then garnish with parsley or chives.

Notes

Make it spicy: Swap in pepper jack, add diced jalapeños or a dash of hot sauce, and bump the paprika.

Veggie boost: Fold in 1–2 cups peas, corn, steamed broccoli florets, or sautéed bell peppers.

Bacon/ham: Stir in 1 cup cooked crumbled bacon or diced ham.

Southwest vibe: Add 1 can mild green chiles and 1/2 tsp cumin; finish with cilantro.

From-scratch sauce: Replace canned soup with a quick roux (2 tbsp butter + 2 tbsp flour), whisk in 1 cup broth and 1/2 cup milk; simmer until thick and season to taste.

Lighter swap: Use plain Greek yogurt for half or all of the sour cream and part-skim cheese.

Gluten-free: Use GF condensed soup or homemade sauce and GF cornflakes.

Avoid sogginess: Fully thaw and pat dry hash browns; don’t overdo the liquid; finish uncovered to crisp.

Fresh potato option: Shred russets (4–5 cups), rinse, squeeze very dry, then proceed.

Make-ahead/freezer: Assemble up to 24 hours ahead and refrigerate; add 5–10 minutes to bake time if cold. Freeze (tightly wrapped) 2–3 months; thaw overnight before baking.

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of casserole
• Calories: 460
• Sugar: 3 g
• Sodium: 1100 mg
• Fat: 26 g
• Saturated Fat: 14 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 110 mg