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Delicious Chicken Hashbrown Casserole

Delicious Chicken Hashbrown Casserole

This creamy and comforting casserole combines shredded chicken, cheesy hashbrowns, and a rich cream sauce, topped with a crispy cornflake or panko crust. It's the perfect easy weeknight dinner or satisfying potluck favorite.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Hashbrown Base
  • 30 ounce frozen shredded hashbrown potatoes thawed completely and patted dry
  • 3 cups cooked chicken shredded or diced
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 1 cup sour cream full fat or light
  • 1/2 cup unsalted butter, melted
  • 1 medium yellow onion finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Cheese and Crisp Topping
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup crushed cornflakes or panko breadcrumbs optional, for crisp topping
  • 1/4 cup reserved melted butter optional, for crisp topping

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk

Method
 

Step 1: Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a standard 9x13 inch baking dish.
  2. Ensure the frozen hashbrown potatoes are completely thawed and gently patted dry with paper towels to remove excess moisture. If you skip this step, the casserole may turn out watery.
  3. If using the optional crisp topping, combine the crushed cornflakes (or panko breadcrumbs) with 1/4 cup of reserved melted butter in a small bowl and set aside.
Step 2: Combine and Mix
  1. In a very large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, and the 1/2 cup of melted butter until the mixture is smooth and fully combined.
  2. Add the seasonings: the diced yellow onion, garlic powder, salt, and black pepper. Stir well to integrate the spices.
  3. Gently fold the shredded or diced cooked chicken into the soup mixture. Then, add the thawed hashbrown potatoes to the bowl. Use a large spoon or spatula to carefully fold the hashbrowns into the mixture until they are evenly coated. Do not overmix, which can make the potatoes gummy.
Step 3: Assemble and Bake
  1. Pour the entire hashbrown and chicken mixture into the prepared 9x13 inch baking dish, spreading it evenly across the bottom.
  2. Sprinkle 1 and 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole mixture. If using the optional crisp topping, sprinkle the cornflake/butter mixture evenly over the layer of cheese.
  3. Bake the casserole in the preheated oven for 40 minutes, or until the edges are bubbling.
  4. After 40 minutes, remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return the casserole to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and the topping is golden brown.
  5. Remove the casserole from the oven and let it rest on a cooling rack for 10 minutes before serving. This allows the casserole to set and makes serving easier.

Notes

For a richer flavor, consider sautéing the diced yellow onion in a tablespoon of butter before adding it to the mixture. If you prefer a richer casserole, you can substitute the cream of chicken soup with cream of celery or mushroom soup. Ensure your chicken is fully cooked (rotisserie chicken works perfectly) before beginning the recipe.