Name: Hash Brown Chicken Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 lbs Frozen hash brown potatoes, Southern Style (Thawed slightly if preferred but can be used straight from freezer.); 2 cups Shredded cheddar cheese (Freshly shredded for best melt.); 1/2 teaspoon Salt (Or to taste.); 1/2 teaspoon Pepper (Freshly ground preferred.); 1 cup Frozen peas and carrots (Thawed slightly.); 1/2 cup Canned summer sweet corn (Drained.); 2 cups Sour cream or plain yogurt (Room temperature recommended.); 1 can Cream of chicken soup (10.5 oz, shaken and ready.); 1/3 cup Milk (Any milk or dairy alternative.); 3 cups Cooked, shredded roasted chicken (Skin removed and shredded.); 1 cup Bread crumbs or Corn Flake crumbs (For topping, about 1 cup loosely packed.)

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Creamy, cheesy, and impossibly comforting, this Hash Brown Chicken Casserole is the kind of dish that disappears fast at family dinners. With tender shredded chicken, a luscious sour cream and soup base, and a golden, crispy hash brown topping, it delivers cozy flavor with almost no fuss. Fun fact: casseroles became a mid-20th-century weeknight hero because they could stretch leftovers into something special — and this recipe carries that spirit perfectly.

This recipe is wonderfully simple and quick to prep, making it ideal for busy weeknights, potlucks, or an easy Sunday supper. If you like heartier comfort dishes, you’ll also enjoy checking out our full guide to similar classics like our hash brown chicken casserole for variations and serving ideas. Read on — you’ll be excited to get this in the oven.

What is Hash Brown Chicken Casserole?

What’s in a name? Hash Brown Chicken Casserole gets its title from the two stars: frozen hash brown potatoes and shredded chicken baked together in a creamy mix until bubbly and golden. Why the playful title — because it’s literal, rustic, and delicious. Who came up with it? Maybe a busy parent who wanted a one-pan win; maybe someone who knew “the way to a man’s heart is through his stomach.” Either way, it’s the sort of meal that makes you grin and dig in. Curious? Give it a try and see how fast it becomes a household favorite.

Why You’ll Love This:

This casserole shines for three big reasons:

Comforting, crowd-pleasing flavor: Creamy sour cream and cream of chicken soup cling to tender shredded chicken and savory vegetables, while cheddar cheese melts into a rich, satisfying sauce. The crispy topping adds a delightful contrast.
Budget-friendly and practical: Using frozen hash browns and leftover roasted chicken makes this affordable and great for stretching meals. It’s cheaper than many takeout options and feeds a crowd without fuss.
Simple flavor boosters: A handful of frozen peas and carrots plus canned corn add color and sweetness, and a generous layer of shredded cheddar gives that irresistible gooey finish. Swap bread crumbs for crushed Corn Flakes for an extra crunchy top.

If you’re a fan of casserole comfort, try pairing ideas from other hearty bakes like the biscuits-and-gravy style comfort in biscuits and gravy hashbrown casserole for a brunchy twist. Ready to make it? Let’s get cooking.

How to Make:

Quick Overview

This casserole is easy because most ingredients are pantry or freezer staples and assembly is straightforward. Expect a creamy interior, tender chicken morsels, and a golden, slightly crunchy top. The standout element is the creamy sauce that melds the cheese, sour cream, and soup into a silky coating that keeps the hash browns tender beneath a crisper topping. Total time: about 15 minutes prep and 60 minutes baking — roughly 1 hour 15 minutes from start to table.

Ingredients

2 lbs frozen hash brown potatoes, Southern Style, thawed slightly if preferred but can be used straight from freezer
2 cups shredded cheddar cheese, freshly shredded for best melt
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, freshly ground preferred
1 cup frozen peas and carrots, thawed slightly
1/2 cup canned summer sweet corn, drained
2 cups sour cream or plain yogurt, room temperature recommended
1 can cream of chicken soup (10.5 oz), shaken and ready
1/3 cup milk, any milk or dairy alternative
3 cups cooked, shredded roasted chicken, skin removed and shredded
Bread crumbs or Corn Flake crumbs (for topping), about 1 cup loosely packed

Directions

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Spread the frozen hash browns evenly in the prepared 9×13-inch baking dish in a single layer.
In a large mixing bowl, combine the shredded cheddar cheese, salt, pepper, peas and carrots, drained corn, sour cream (or yogurt), cream of chicken soup, milk, and shredded chicken. Stir until everything is evenly coated and well mixed.
Pour the chicken and sauce mixture over the hash browns and spread it evenly with a spatula so the top is level.
Sprinkle the bread crumbs or crushed Corn Flakes evenly over the top for a crunchy finish.
Bake uncovered for 1 hour, or until the top is golden brown and the casserole is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the final 15 minutes.
Let the casserole rest for 5–10 minutes after baking to set slightly, then serve warm.

Hash Brown Chicken Casserole

What to Serve With:

Pair this hearty casserole with lighter sides to balance the plate. Try a crisp green salad with lemon vinaigrette, steamed broccoli with a squeeze of lemon, or roasted Brussels sprouts for a bit of char. For more filling options, serve with warm dinner rolls or a simple coleslaw. Drinks: iced tea, a chilled white wine like Pinot Grigio, or sparkling water with citrus make refreshing companions.

Top Tips for Perfecting:

Chicken: Rotisserie chicken works perfectly and saves time. Leftover roasted chicken is excellent here.
Cheese: Freshly shredded cheddar melts better than pre-shredded bagged cheese (which often contains anti-caking agents).
Texture control: For a crispier top, use crushed Corn Flakes mixed with a little melted butter. For a softer top, use plain bread crumbs or skip the topping.
Salt adjustments: If your chicken or soup is salty, taste the mixture before adding the full 1/2 teaspoon salt.
Even baking: Let the casserole sit at room temperature for 10 minutes before baking if using frozen chicken to help cook more evenly.
Common mistake: Over-stirring the hash browns before baking can make them mushy — just level gently.

Storing and Reheating Tips:

Refrigeration: Cool leftovers completely, then store in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or the whole dish in a 350°F (175°C) oven until warmed through.

Freezing: This casserole freezes well. Assemble in a freezer-safe container, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking for best results, then bake at 350°F (175°C) until heated through, about 45–60 minutes.

Reheating: To preserve texture, reheat covered in the oven at 350°F (175°C) until heated through, removing the cover for the last 5–10 minutes to crisp the topping. Microwave works for quick reheats but may soften the topping.

FAQs

Can I use fresh potatoes instead of frozen hash browns?
Yes. If using fresh shredded potatoes, squeeze out excess moisture with a clean towel and partially cook (blanch or sauté) to remove raw starch, or the bake time may need to be extended.

Is plain yogurt a good substitute for sour cream?
Absolutely. Plain Greek yogurt works well and adds tang with slightly fewer calories. Use full-fat yogurt for the creamiest result.

Can I make this vegetarian?
Yes. Omit the chicken and add extra vegetables like mushrooms, bell peppers, or canned chickpeas. Use cream of mushroom soup or a vegetarian cream soup alternative.

How do I prevent the casserole from getting watery?
Drain the canned corn well, avoid excess liquid from thawed vegetables, and don’t overdo the milk — the 1/3 cup is usually sufficient. Allowing it to rest for 5–10 minutes after baking helps it set.

Can I prepare this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes to the baking time if baking from chilled.

Conclusion

This Hash Brown Chicken Casserole is a reliably cozy, easy, and crowd-pleasing meal that’s perfect for busy nights or comforting family dinners. It’s simple to assemble, budget-friendly, and flexible — swap ingredients based on what you have and still end up with something delicious. For another trusted version and extra tips from a familiar source, check out Easy Hash Brown Chicken Casserole – Home & Plate. Give it a try, share it with friends, and enjoy the warmth and satisfaction this classic casserole brings to the table.