Hashbrown Chicken Casserole Recipe

Introduction

This hearty Hashbrown Chicken Casserole is a comforting, crowd-pleasing dish perfect for busy weeknights or casual gatherings. With tender chicken, crispy hashbrowns, and a creamy cheese sauce, it’s easy to prepare and sure to satisfy everyone at the table.

Ingredients

• 3 cups cooked, shredded chicken
• 1 (30‑oz) package frozen hashbrown potatoes
• 1½ cups shredded sharp cheddar cheese
• 1 cup sour cream
• ½ cup whole milk
• 1 (10.5‑oz) can condensed cream of chicken soup
• 2 tablespoons melted butter
• ½ cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives or green onions

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Dice the onion, mince the garlic, and shred the cooked chicken if needed. Pat the frozen hashbrowns dry with paper towels to remove any excess moisture.
2. Step 2: In a large bowl, whisk together sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth. Stir in the minced garlic, smoked paprika, and a pinch of salt and pepper. Let the mixture rest for 2 minutes.
3. Step 3: Add the shredded chicken and half of the shredded cheddar cheese to the sauce. Fold gently to coat the chicken evenly.
4. Step 4: Spread the dried hashbrowns evenly in a greased 9×13-inch baking dish. Spoon the chicken and sauce mixture over the hashbrowns and smooth the top.
5. Step 5: Sprinkle the remaining cheddar cheese and the grated Parmesan cheese evenly over the casserole surface.
6. Step 6: Bake for 30 to 35 minutes, until the edges bubble and the cheese topping turns a deep golden brown. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
7. Step 7: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving.

Tips & Variations

• For extra flavor, sauté the diced onions before adding them to the mixture.
• Swap smoked paprika for regular paprika or a pinch of cayenne for a different spice profile.
• Add cooked bacon bits or diced bell peppers for added texture and taste.
• Use low-fat sour cream and milk for a lighter version, though the casserole may be less creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through, about 20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh hashbrowns instead of frozen?

Yes, you can use fresh grated potatoes, but be sure to squeeze out as much moisture as possible to prevent the casserole from becoming watery.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.

Hashbrown Chicken Casserole Recipe

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★★★★★

4.8 from 136 reviews

• Author: Marina
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Hashbrown Chicken Casserole is a comforting and hearty dish that’s perfect for family dinners. It features tender shredded chicken mixed into a creamy, cheesy sauce layered over crispy hashbrown potatoes, then baked to golden perfection. With smoky paprika and fresh chives to add depth and brightness, this casserole combines simple ingredients into a delicious, crowd-pleasing meal.

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Ingredients

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Chicken Mixture

• 3 cups cooked, shredded chicken
• 1½ cups shredded sharp cheddar cheese, divided
• 1 cup sour cream
• ½ cup whole milk
• 1 (10.5‑oz) can condensed cream of chicken soup
• 2 tablespoons melted butter
• ½ cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Base

• 1 (30‑oz) package frozen hashbrown potatoes

Topping & Garnish

• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives or green onions

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Instructions

1. Preheat oven and prep ingredients: Preheat the oven to 375°F (190°C). Dice the onion, mince the garlic, and shred the cooked chicken if needed. Pat the frozen hashbrowns with paper towels to remove excess moisture, ensuring a crispier casserole base.
2. Make the creamy sauce: In a large bowl, whisk together the sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth. Stir in the minced garlic, smoked paprika, and season with a pinch of salt and freshly ground black pepper. Let the mixture rest for 2 minutes to allow the flavors to meld.
3. Combine chicken and cheese with sauce: Fold the shredded chicken and half of the shredded sharp cheddar cheese into the creamy sauce, gently mixing until the chicken is evenly coated and the mixture is homogeneous.
4. Assemble the casserole: Spread the drained hashbrown potatoes evenly in a greased 9×13-inch baking dish. Spoon the chicken and sauce mixture over the hashbrowns and smooth the top with a spatula. Sprinkle the remaining cheddar cheese followed by the grated Parmesan cheese evenly over the surface for a golden, cheesy crust.
5. Bake and finish: Bake in the preheated oven for 30–35 minutes until the edges are bubbly and the cheese on top is deep golden brown. To prevent the top from over-browning, loosely cover with foil during the last 10 minutes if necessary. Once baked, remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving to add a fresh, vibrant note.

Notes

• Removing excess moisture from the frozen hashbrowns helps achieve a crispier texture in the casserole.
• You can substitute sour cream with Greek yogurt for a tangier twist and added protein.
• For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the sauce mixture.
• This casserole can be prepared a day ahead and refrigerated; bake as directed when ready to serve, adding a few extra minutes if baking from cold.
• Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: Hashbrown Chicken Casserole, chicken casserole, cheesy chicken bake, comfort food, dinner casserole, easy chicken recipe