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Delicious Chicken Hashbrown Casserole

Delicious Chicken Hashbrown Casserole

A rich, creamy, and satisfying comfort food casserole combining tender shredded chicken, hashbrown potatoes, a creamy seasoned sauce, and a crispy, buttery cornflake topping. Perfect for large gatherings or weeknight meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American, Comfort Food
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 bag frozen shredded hashbrown potatoes (30 oz), slightly thawed
  • 2 cups cooked chicken shredded or diced
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup sour cream full fat or light
  • 1/2 cup unsalted butter, melted (1 stick), for the base
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt and black pepper each, or to taste
Cheese and Topping
  • 2 1/2 cups shredded cheddar cheese divided
  • 1/2 cup shredded Monterey Jack cheese (optional, for extra melt)
  • 1 cup crushed cornflakes or panko breadcrumbs
  • 2 tablespoons unsalted butter, melted for topping

Equipment

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

Method
 

Step 1: Preheat and Prep
  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 9x13 inch baking dish.
  2. Ensure the frozen hashbrowns have thawed slightly (about 30 minutes at room temperature is ideal) to help them mix evenly.
Step 2: Create the Sauce and Combine
  1. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, 1/2 cup of the melted butter (from the casserole base ingredients), garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
  2. Add the slightly thawed hashbrowns, the cooked and shredded chicken, and 2 cups of the shredded cheddar cheese (reserve the remaining 1/2 cup for the final layer) to the bowl with the creamy sauce. Use a sturdy spoon or spatula to gently fold all the ingredients together until fully coated.
  3. Pour the entire hashbrown and chicken mixture into the prepared 9x13 inch baking dish and spread it into an even layer.
Step 3: Add Topping and Bake
  1. Sprinkle the reserved 1/2 cup of shredded cheddar cheese (and the Monterey Jack, if using) evenly over the top of the casserole mixture.
  2. Prepare the crunchy topping: In a small separate bowl, combine the crushed cornflakes or panko breadcrumbs with the 2 tablespoons of melted butter. Toss until the crumbs are evenly coated. Sprinkle the buttery crumbs over the cheese layer.
  3. Bake for 40 to 45 minutes, or until the sauce is bubbly around the edges, the potatoes are cooked through, and the topping is golden brown and crispy.
Step 4: Rest and Serve
  1. Remove the casserole from the oven. Let it rest for 5 to 10 minutes before slicing and serving. This allows the creamy base to set up properly, making serving much easier.

Notes

To make this recipe gluten-free, substitute the cream of chicken soup with a gluten-free alternative and use crushed gluten-free crackers instead of cornflakes or panko. For easy prep, rotisserie chicken works perfectly. If using fully frozen hashbrowns, cover the casserole loosely with foil for the first 20 minutes of baking to ensure the potatoes cook through before the topping burns.