Chicken Hashbrown Casserole
If you’re craving a dish that delivers warmth, creaminess, and an unbeatable savory crunch, this Chicken Hashbrown Casserole is the answer to your comfort food cravings. A satisfying union of shredded chicken, golden hashbrowns, and a lusciously rich cheese sauce—this crowd-pleasing bake ditches the canned soup and packs in real, from-scratch flavor.
Whether you’re prepping for a potluck, feeding a hungry household, or freezing portions for a busy week ahead, this casserole offers big flavor with minimal effort. Plus, it’s easy to tailor with your favorite add-ins, making it a versatile go-to you’ll come back to time and again.
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Ingredients
Here’s what you’ll need:
- 3 cups cooked chicken, shredded or cubed
- 1 (20–24 oz) bag of frozen shredded hashbrowns, thawed
- 1 ½ cups sour cream
- 1 cup whole milk
- 1 small onion, finely diced
- 2 cups shredded cheddar cheese (divided)
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ cup crushed cornflakes or buttered breadcrumbs (optional, for topping)
- Fresh parsley (optional, for garnish)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Warm your oven to 375°F (190°C). Lightly butter or spray a 9×13 inch baking dish to prevent sticking. Set it aside.
Step 2: Make the Creamy Base (No Canned Soup!)
In a saucepan over medium heat, melt butter and toss in the diced onions. Sauté until translucent—about 3–4 minutes. Stir in flour and cook for a minute to remove the raw flour taste. Slowly pour in the milk, whisking until it thickens into a silky sauce (about 3–5 minutes). Lower the heat and fold in sour cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth and luscious.
Step 3: Combine Ingredients
In a large bowl, mix the thawed hashbrowns, cooked chicken, 1½ cups of cheddar, and your freshly prepared sauce. Stir gently to ensure everything is evenly coated.
Step 4: Assemble the Casserole
Spread the mixture evenly into your prepped baking dish. Sprinkle the remaining ½ cup of cheddar cheese over the top.
Optional Crunch: Mix ½ cup crushed cornflakes or breadcrumbs with 1 tablespoon melted butter and scatter over the top layer.
Step 5: Bake to Golden Perfection
Place the dish in the oven and bake uncovered for 40–45 minutes. When the top is golden and the edges are bubbling, it’s done. If you added a topping, it should be crisp and lightly toasted.
Step 6: Rest and Garnish
Let the casserole sit for 5–10 minutes once out of the oven—this helps it set for easier slicing. Sprinkle with fresh parsley for a burst of color and freshness.
Tips & Variations
- Bring the heat: Add chopped jalapeños, green chiles, or a dash of cayenne.
- Sneak in veggies: Toss in frozen peas, sweet corn, or bite-sized broccoli florets.
- Switch up the cheese: Try Monterey Jack, mozzarella, or even a spicy pepper jack.
- Make-ahead friendly: Assemble and refrigerate for up to 24 hours before baking.
Final Thoughts
This Chicken Hashbrown Casserole is the epitome of easy comfort food—rich, savory, and endlessly adaptable. Perfect for weeknight dinners, freezer meals, or family gatherings, it’s the kind of recipe that turns ordinary ingredients into something truly memorable. No shortcuts, just honest, homemade flavor baked into every bite.