This Hashbrown Chicken Casserole is everything you want in a classic comfort dish—rich, creamy, cheesy, and guaranteed to leave everyone at the table satisfied. It combines tender shredded chicken with crispy hashbrowns, a creamy savory sauce, and a golden, crunchy topping that makes every bite a warm, delicious experience.
you’re making dinner for the family or preparing a crowd-pleasing dish for a potluck or holiday gathering, this casserole is the kind of recipe that always earns seconds. To start, gather your ingredients: you’ll need three cups of cooked, shredded chicken (rotisserie chicken works wonderfully and saves time), 30 ounces of frozen shredded hashbrown potatoes that have been fully thawed and patted dry, one can of cream of chicken soup (or use cream of mushroom if you want to change things up), one cup of sour cream, one cup of shredded cheddar cheese (plus more for topping), and a half cup of diced onion if you like a bit of added flavor. Season the mixture with one teaspoon each of garlic powder and paprika, and then salt and pepper to taste.
For the crunchy topping, have two tablespoons of melted butter and a half cup of crushed cornflakes or breadcrumbs ready. You can also mix in optional add-ins like chopped broccoli or spinach for some veggies, cooked and crumbled bacon for a smoky twist, or even grated Parmesan cheese for an extra layer of flavor. Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. Be sure to thaw and dry the hashbrowns thoroughly so your casserole doesn’t end up watery. In a large bowl, combine the chicken, hashbrowns, cream of chicken soup, sour cream, cheddar cheese, diced onion, garlic powder, paprika, salt, and black pepper. If you’re adding in vegetables or bacon, now’s the time to stir them in.
Mix everything well until it’s fully combined and evenly coated in the creamy mixture. Next, spoon the mixture into your prepared baking dish and spread it out evenly with a spatula. Sprinkle more cheddar cheese on top—because you can never have too much cheese—then take your crushed cornflakes or breadcrumbs and mix them with the melted butter in a small bowl. Sprinkle this buttery crunch over the top of the casserole to create that irresistible golden topping.
Bake the casserole in the preheated oven for 35 to 40 minutes. You’ll know it’s done when it’s bubbling around the edges and the top is beautifully golden brown. If you want an even crispier top, switch the oven to broil for the last two to three minutes of baking, but watch it closely—broiling can go from golden to burnt in no time. Once it’s out of the oven, let the casserole sit for five to ten minutes before serving. This short resting time helps the casserole set up a bit and makes it easier to scoop and serve. For an extra finishing touch, garnish the top with chopped fresh parsley or sliced green onions for a pop of color and freshness.
When it comes to serving, this casserole pairs perfectly with a light side salad or steamed green beans to balance out the richness. You can also serve it with warm, crusty bread or dinner rolls, which are perfect for soaking up every last bit of that creamy sauce. And if you want to take it up a notch, top each serving with a dollop of sour cream, a few drops of hot sauce for some heat, or a sprinkle of extra herbs like chives or thyme. This Hashbrown Chicken Casserole isn’t just another dinner option—it’s the kind of dish that feels like a hug on a plate, the one you’ll come back to on chilly nights, busy weeknights, or whenever you need a little extra comfort in your life.
