Hash Brown Chicken Casserole
Creamy, cheesy, and impossibly comforting, this Hash Brown Chicken Casserole is the kind of dish that disappears fast at family dinners.
Servings: 6 servings
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
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.
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Spread the frozen hash browns evenly in the prepared 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.
Notes
This casserole is budget-friendly and practical, using frozen hash browns and leftover roasted chicken. It can be prepared ahead of time and stored in the refrigerator or freezer.