If you want a warm, filling meal that’s creamy, cheesy, and packed with flavor, this Hashbrown Chicken Casserole is perfect. It’s great for a family dinner or taking to a potluck with friends. The dish combines tender shredded chicken with crispy hashbrowns and a rich sauce, topped off with a buttery, crunchy layer that bakes to a golden finish.
This dish not only comforts the stomach but also feels like a hug in every bite, and it’s easy to make with ingredients you likely have on hand. You’ll start with about three cups of cooked shredded chicken—store-bought rotisserie chicken works wonderfully. Add 30 ounces of frozen shredded hashbrowns that have been fully thawed and dried to keep your casserole from getting soggy. A 10.5-ounce can of cream of chicken soup, one cup each of sour cream and shredded cheddar cheese (plus extra for topping), will make up the creamy base.
For flavor, toss in half a cup of chopped onion if you like, a teaspoon each of garlic powder and paprika, and salt and pepper to taste. To get that satisfying crispy top, melt two tablespoons of butter and mix with half a cup of crushed cornflakes or breadcrumbs.
You can also make it your own by adding cooked bacon, chopped broccoli or spinach, or some Parmesan cheese into the mix. Preheat your oven to 375°F and grease a 9×13-inch dish lightly. Mix all the ingredients well, then spread evenly in the dish.
Sprinkle extra cheddar cheese over the top, then the buttered cornflake or breadcrumb mixture. Bake for 35 to 40 minutes until bubbly and golden. For a super crispy crust, broil for 2-3 minutes at the end, watching closely.
Let the casserole sit for 5-10 minutes after baking to firm up. Serve with a fresh salad or steamed veggies, and warm bread to soak up the delicious sauce. You can add a spoonful of sour cream, some hot sauce, or fresh herbs as toppings. This casserole is sure to please everyone, combining crunchy, creamy, and savory in every mouthful.
