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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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