Hashbrown Chicken Casserole

A comforting, hearty one-pan bake that layers crispy-edged hashbrowns with tender shredded chicken, garden vegetables, and a creamy, cheesy sauce—topped with golden breadcrumbs for the perfect crunch. This easy casserole is comfort food at its finest: rich, satisfying, and ready in just an hour. Perfect for busy weeknights, potlucks, or feeding a hungry family.

Why You’ll Love This Recipe

This isn’t just dinner—it’s warmth on a plate. With fluffy sour cream, melty cheddar, savory cream of chicken soup, and real shredded chicken nestled in a bed of golden hashbrowns, every bite tastes like home. The frozen hashbrowns crisp up beautifully during baking, while the breadcrumb topping adds a bakery-style finish. It’s made with pantry and freezer staples, requires no pre-cooking, and disappears fast.

Perfect for:

• Cold-weather meals
• Meal prep (tastes even better the next day!)
• Freezer-to-table dinners
• Church suppers and holiday side dishes

Ingredients

For the Base & Layers

• 2 lb (900g) frozen Southern-style hashbrowns (shredded, not patty form)
• 3 cups (about 1.5 lbs / 680g) cooked shredded chicken (rotisserie or leftover grilled/diced works great!)

For the Creamy Filling

• 2 cups (480g) sour cream (full-fat recommended)
• 1 can (10.5 oz) condensed cream of chicken soup
• ⅓ cup (80ml) milk (whole or 2%)
• 2 cups (170g) shredded sharp cheddar cheese, divided
• 1 cup (150g) frozen peas and carrots, thawed
• ½ cup (80g) canned corn, drained
• Salt and freshly ground black pepper, to taste

For the Crispy Top

• 2 cups (100g) breadcrumbs (plain, panko, or seasoned)

Step-by-Step Instructions

1. Preheat Oven

• Preheat oven to 400°F (200°C).
• Lightly grease a 9×13-inch baking dish with nonstick spray or butter.

2. Layer the Hashbrowns

• Spread frozen hashbrowns evenly across the bottom of the dish.

3. Mix the Filling

In a large bowl:

• Combine shredded chicken, sour cream, cream of chicken soup, milk, 1½ cups cheddar cheese, peas and carrots, corn, and a pinch each of salt and pepper.
• Stir until well blended and creamy.

4. Assemble the Casserole

• Pour the filling mixture over the hashbrowns.
• Use a spatula to spread evenly and cover the potatoes completely.
• Sprinkle 2 cups breadcrumbs evenly over the top.

5. Bake Until Golden & Bubbly

• Bake uncovered for 1 hour, until:
  • Top is deep golden brown
  • Edges are bubbling
  • Hashbrowns are tender when pierced with a fork

6. Rest & Serve

• Let rest 5–10 minutes before serving—this helps layers set for cleaner scooping.
• Garnish with chopped parsley or green onions if desired.

Serve warm!

You Must Know

• Use full-fat sour cream and cheese —light versions may curdle or thin out.
• Don’t skip resting time —hot casseroles fall apart when scooped too soon.
• Shred your own cheese —pre-shredded has anti-caking agents that don’t melt smoothly.
• Frozen veggies = no prep —just drain well to avoid sogginess.
• Tastes better the next day —perfect for leftovers!

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 15 mins (best texture). Microwave works but may soften crust.
• Freeze before baking: Wrap tightly and freeze up to 3 months. Thaw overnight before baking (+10 mins).

Ingredient Substitutions

Serving Suggestions

• Serve with steamed green beans, broccoli, or a crisp salad.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Pair with garlic bread or dinner rolls for dipping.

Cultural Context

Born from American “hotdish” culture—especially strong in the Midwest—this recipe honors the tradition of combining protein, starch, and canned soup into one satisfying bake. Found at church basements, school events, and Sunday dinners alike, it’s real food made for real life: affordable, filling, and deeply comforting.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Want more veg? Stir spinach or mushrooms into the filling.
• Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready (+5–10 mins).
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use hash brown patties?
A: Not ideal—they won’t layer properly. Stick to shredded frozen hashbrowns.

Q: Why did my casserole come out dry?
A: Likely under-sauced or overbaked. Ensure enough moisture from soup and sour cream.

Q: Is this gluten-free?
A: Only if using GF soup, breadcrumbs, and verifying all ingredients.

Q: Can I make it without sour cream?
A: Yes—use plain Greek yogurt or extra soup (add ¼ cup milk to balance thickness).

Q: Can I prep it ahead?
A: Absolutely! Assemble and refrigerate overnight. Bake when ready (+5–10 mins).

Allergy Information

Contains: dairy (cheese, sour cream), eggs (in some soups and breadcrumbs), wheat (in most soups and breadcrumbs).
Gluten-free option: Use certified GF substitutes.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on canned soups, processed meats, and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 516 kcal
• Fat: 31g
• Saturated Fat: 10g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 4g
• Protein: 19g
• Sodium: 948mg

This casserole doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a smile, and someone who says, “Let’s make it together.”