Looking for a comforting, cheesy casserole that’s sure to be a hit with your family? This Chicken and Hash Brown Casserole recipe is the answer to your busy weeknight dinner dilemmas.
It’s warm, filling, and full of simple ingredients that come together to create pure comfort food magic. Bonus? It’s easy to make, feeds a crowd, and even those picky eaters will clean their plates. Trust me, I’ve tested it on my own!
Like my Hamburger Noodle Casserole and French Onion Soup Chicken Casserole, this easy chicken casserole is a perfect main dish for busy weeknights. It’s a kid-friendly, simple family dinner that the entire family will love, even your picky eaters.
Like my Mexican Beef Rice Skillet and Million Dollar Chicken Casserole, this hearty casserole feeds a crowd and is perfect to take to a sick friend or a potluck.
Jump to:
- What is it?
- Why I love this recipe (and you will too!)
- Ingredient notes and substitutions
- How to make Chicken and Hash Brown Casserole
- Serving and menu suggestions
- Recipe variations
- How to store and reheat leftovers
- Recipe FAQs
- Tips for a perfect casserole every time
- More easy casserole recipes to try
- 📋 Recipe:
What is it?
This casserole is everything you want in a family-friendly dish. It combines tender, shredded chicken, creamy sour cream, and hash brown potatoes with lots of sharp cheddar cheese.
Then, it’s baked until hot and bubbly, with crispy bacon and green onions sprinkled on top for the ultimate finish. Think of it as the lovechild of your favorite hash brown casserole and a hearty chicken dinner.
Why I love this recipe (and you will too!)
- Simple ingredients: No fancy trips to specialty stores here. Everything you need is likely already in your kitchen or easy to grab at the store.
- Crowd-pleaser: This dish is perfect for potlucks, bringing to a friend in need, or feeding your hungry crew on a cold night.
- Versatile: You can make it your own with fun add-ins (keep reading for some tasty ideas!).
- Make-ahead friendly: Prep it the day before and bake it fresh when you’re ready.
Ingredient notes and substitutions
Here’s what makes this dish so special:
- Frozen Shredded Hash Brown Potatoes – The crispy, golden base of this dish.
- Cooked Chicken – Rotisserie chicken is a lifesaver, but leftover Oven-baked Bone-In Chicken Breasts also work.
- Sour Cream – Adds tangy creaminess to the sauce.
- Cream of Chicken Soup – The ultimate shortcut ingredient. Cream of Mushroom works in a pinch!
- Unsalted Butter – For that extra layer of richness.
- Whole Milk – Combines with the sour cream and soup to create a luscious sauce.
- Sharp Cheddar Cheese – The star of the show! Feel free to mix it up with Gruyere, Monterey Jack, or even Pepper Jack for a spicy kick.
- Kosher Salt, Black Pepper, Onion Powder – Simple seasonings to tie it all together.
- Cooked Bacon and Green Onions – The perfect finishing touches.
Complete measurements are listed in the recipe below.
How to make Chicken and Hash Brown Casserole
- Preheat the oven to 350°F.
- In a large mixing bowl, add the sour cream, cream of chicken soup, melted butter, milk, salt, pepper, and onion powder. Whisk the wet ingredients together until well combined.
- In a separate mixing bowl, add the thawed hash browns and chicken. Pour the wet ingredients on top, and add half of the cheddar cheese. Mix everything together until the chicken and hashbrowns are evenly coated in sauce.
- Pour the hash brown mixture into a greased 9×13 prepared baking dish and spread it into an even layer. Add the remaining shredded cheese to the top of the casserole.
- Bake uncovered for 40-50 minutes, until the hash browns are tender and the mixture is hot and bubbling. Remove the casserole from the oven and garnish with cooked bacon and green onions.
- Serve hot and enjoy!
Serving and menu suggestions
We often enjoy this casserole on its own as a complete meal, but if you’re looking to make it extra special, here are a few pairing ideas:
- Desserts: End the meal with a slice of Strawberry Pie or Apple Dapple Cake.
- Veggie Sides: Sweet and Sour Green Beans or Copper Pennies add brightness.
- Salads: My Spinach Salad with Strawberries or Southern Broccoli Salad pairs beautifully.
- Bread: Serve with Texas Toast Garlic Bread or Hoe Cakes for a Southern touch.
Recipe variations
Here are a few ideas if you would like to spice this dish up:
- Mexican-inspired: Add black beans, corn, diced tomatoes, green chilies, and taco seasoning. Use Pepper Jack cheese and garnish with cilantro and avocado.
- Veggie-loaded: Mix in sautéed mushrooms, spinach, or broccoli for extra nutrition. Top with mozzarella or Parmesan cheese.
- Cajun-style: Season the chicken with Cajun spices, and add bell peppers, onions, and celery. Go spicy with a blend of cheddar and Pepper Jack.
- Add crunch: Top the casserole with crushed cornflakes, Ritz crackers, or potato chips mixed with melted butter for added texture.
How to store and reheat leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: In the oven, cover with foil and heat at 350°F for 20-30 minutes. For individual portions, microwave on medium power, stirring every minute or two.
Recipe FAQs
Yes! Thaw and pat them dry to avoid a watery casserole.
Absolutely! It’s also hearty enough to double as a brunch dish.
Not recommended. Fresh potatoes hold more moisture and may result in a soggy dish.
Tips for a perfect casserole every time
- Half it, freeze It: For smaller families, split the recipe into two 8×8 dishes. Bake one now and freeze the other for later.
- Thaw those hash browns: Frozen hash browns release water when they bake, so make sure to thaw and pat them dry.
- Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Just bake it when you’re ready, adding a few extra minutes if it’s cold.
More easy casserole recipes to try
This Chicken and Hash Brown Casserole is more than a recipe; it’s a warm hug in a dish. Whether you’re feeding your family, bringing dinner to a friend, or just need an easy meal to pull together, this casserole is the ultimate comfort food solution. If you make it, leave a comment and let me know how it turns out—I’d love to hear your twists on this classic!
Thank you for visiting Grits and Pinecones, I hope you come back soon!
📋 Recipe:
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Chicken and Hash Brown Casserole Recipe
Ingredients
- 30 ounces frozen shredded hash brown potatoes, thawed, drained, and patted dry
- 2 cups cooked chicken, shredded or cubed
- 8 ounces sour cream
- 10.5 ounce can cream of chicken soup
- 5 tablespoons butter, melted
- ½ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 cups shredded sharp cheddar cheese, divided
- ¼ cup thinly sliced green onion (scallions) thinly sliced
- 3 strips cooked crumbled bacon
Instructions
- Preheat the oven to 350°F.
- Add the sour cream, cream of chicken soup, melted butter, milk, salt, pepper, and onion powder to a large mixing bowl. Whisk the wet ingredients together until well combined.
- In a separate mixing bowl, add the hash browns and chicken. Pour the wet ingredients on top and add half of the cheddar cheese. Mix everything together until the chicken and hash browns are evenly coated in sauce.
- Pour the hash brown mixture into a greased 9×13 baking dish and spread it into an even layer. Top the casserole with the remaining cheddar cheese.
- Bake uncovered for 40-50 minutes, until the hashbrowns are tender and the casserole is hot and bubbling. Remove the casserole from the oven and garnish with cooked bacon and green onions. Enjoy!
Notes
- Half it, freeze It: For smaller families, split the recipe into two 8×8 dishes. Bake one now and freeze the other for later.
- Thaw those hash browns: Frozen hash browns release water when they bake, so make sure to thaw and pat them dry.
- Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Just bake it when you’re ready, adding a few extra minutes if it’s cold.
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