This easy, cheesy Hash Brown Chicken Casserole recipe is a true family favorite and the epitome of comfort food.
An easy recipe, this “kicked-up” hash brown casserole features tender chicken and crispy hash browns baked in a creamy sauce and covered with melted sharp cheddar cheese.
Cooked and crumbled bacon and fresh green onions are the “icing” on the top and provide an additional layer of flavor.
Like my Hamburger Noodle Casserole, this easy chicken casserole is a perfect main dish for busy weeknights, and it’s a kid-friendly, simple family dinner that the entire family will love, even your picky eaters.
This hearty casserole also feeds a crowd and is perfect to take to a sick friend or a potluck.
What is it?
Hash Brown Chicken Casserole is a hearty and delicious dish that combines shredded hash brown potatoes, cooked chicken, creamy sour cream, and cream of chicken soup, plus lots of cheese.
It’s baked until hot and bubbly, making it comfort food perfect for colder months or family gatherings.
Why you will love this recipe:
- The combination of simple ingredients results in a main dish that’s warm, filling, and comforting. It’s perfect for those days when you crave a hearty meal.
- It’s easy to make with easy-to-find ingredients, most of which you probably already have in your pantry.
- It’s a great go-to recipe when you are looking for a family-friendly dish that can be made with minimal effort.
Ingredient notes and substitutions:
- Frozen shredded hash brown potatoes – form the base of this dish.
- Cooked chicken – shredded or cubed. I usually purchase rotisserie chicken to save time, but I like to roast bone-in chicken breasts when I have the time. You can also use leftover chicken.
- Sour cream – adds a nice tang and a rich creaminess.
- Cream of chicken soup – is a true convenience ingredient and a time saver. Cream of Mushroom soup can be substituted.
- Unsalted butter – adds a layer of richness.
- Whole milk – combined with sour cream and soup, make the creamy sauce.
- Kosher salt, onion powder, and black pepper – season this casserole to perfection.
- Sharp cheddar cheese – in my world, you can’t have a casserole without cheese, and this is no exception. Gruyere, Monterey jack, or a cheddar blend can be substituted but will change the taste slightly. If you want it spicy, try pepper jack.
- Green onions (scallions) – add a nice mild onion flavor.
- Bacon – what can I say? You know my feelings on this subject: “everything is better with bacon.”
Complete measurements are listed in the recipe below.
How to make Hash Brown Chicken 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!
What to serve it with:
We usually consider this hearty casserole a complete dish at our house and serve it by itself. However, if you want to add some sides, here are some menu options:
- Add black beans, corn, diced tomatoes, and green chilies. Stir in taco seasoning, top with shredded pepper jack or cheddar cheese, and garnish with fresh cilantro and diced avocado.
- Add sautéed mushrooms and wilted spinach and top with grated parmesan or mozzarella cheese.
- Season the chicken with Cajun or Creole spices. Add sautéed bell peppers, onions, and celery. Use a mix of cheddar and pepper jack cheese for a spicy kick.
- Instead of topping the casserole with bacon and green onions, top with cornflakes tossed with butter for a more traditional “Funeral Potatoes” or “Party Potatoes” style casserole.
- Other great toppings you could add to this cheesy casserole include crushed Ritz crackers tossed with butter, panko tossed with butter, or canned crispy fried onions for a different twist.
Leftovers, how to store and reheat:
- Before storing, allow the casserole to cool down to near room temperature. Transfer the leftovers to an airtight container. You can also leave them in the original casserole dish and cover the dish tightly with aluminum foil or plastic wrap.
- Store leftovers in the refrigerator for up to four days. They can be stored in the freezer for up to three months. Allow frozen leftovers to thaw overnight in the fridge before reheating for the best results.
- To reheat the leftovers in the oven, preheat it to 350°F. Cover with foil, and place the leftovers in the oven. Heat for 20-30 minutes or until warmed through.
- Transfer a portion of the leftovers to a microwave-safe dish to reheat in the microwave. Cover loosely with wax paper. Heat on medium power in one to two-minute intervals, stirring between intervals, until heated through.
How to make it ahead:
Make the casserole, but don’t add the green onions or bacon. Cover and store in the fridge for up to 24 hours. When ready to cook, follow the baking directions. You might need to add a few additional minutes, if the casserole is cold.
Letting them thaw, drain, and pat them dry with paper towels before adding them to the other casserole ingredients is important.
Most likely, it’s because you either added frozen hash brown potatoes that released a lot of liquid, didn’t let them thaw or drain, or skipped the step of drying before adding them to the mixture.
While most folks serve this dish for dinner, there is no reason it can be served for breakfast or lunch too!
For the best results, I don’t recommend it. Freshly shredded potatoes have a lot of moisture, and you might end up with a soggy casserole. They also take longer to cook.
Expert tips and tricks:
If you have a small family like mine, you can halve the recipe and put it into two prepared 8×8 or 9×9-inch baking dishes. Then bake one, and freeze one for another easy meal.
To thaw the hash browns, put them in the refrigerator the night before, or you can put them in a large bowl and microwave them. Heat on defrost in one to two-minute intervals, stirring between intervals, until thawed. Do not let them cook; you want to thaw them out.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Hash Brown Chicken Casserole Recipe (Easy & Cheesy)
- 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
- 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!