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Hashbrown Chicken Casserole
Caroline

Hashbrown Chicken Casserole

This creamy, cheesy Hashbrown Chicken Casserole is loaded with tender chicken, vegetables, and golden hashbrowns. Topped with crispy breadcrumbs, it’s the perfect comfort food for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 portions
Course: Casserole, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Southern-style frozen hashbrowns
  • 2 cups shredded cheddar cheese
  • 1 cup frozen peas and carrots
  • 2 cups sour cream
  • 1/2 cup canned corn, drained
  • 1 can cream of chicken soup
  • 3 cups shredded chicken
  • 1/3 cup milk
  • 2 cups bread crumbs
  • Salt and pepper, to taste

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • wooden spoon or spatula
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Spread the hashbrowns evenly in the bottom of a 9x13 baking dish.
  3. In a large bowl, combine shredded cheese, peas and carrots, sour cream, corn, cream of chicken soup, shredded chicken, milk, salt, and pepper.
  4. Spread the mixture evenly over the hashbrowns.
  5. Sprinkle with bread crumbs to create a crispy topping.
  6. Bake uncovered for 1 hour, until golden brown and bubbly.
  7. Allow to cool slightly before serving.

Notes

  • For a richer flavor, add a layer of fried bacon bits on top before baking.
  • You can prepare the casserole, freeze it unbaked, and cook directly from frozen by adding 20 minutes to the baking time.
  • Always use a sharp cheddar for the best flavor.