The ultimate comfort food casserole that combines tender chicken, creamy sauce, crispy hash browns, and loads of melted cheese. It’s a hearty, crowd-pleasing dish perfect for weeknight dinners, potlucks, or feeding a hungry family. Think of it as the love child of a cheesy potato casserole and creamy chicken bake.
Classic Cheesy Chicken & Hashbrown Casserole
Ingredients:
For the Casserole:
· 1 (30 oz) bag frozen shredded hash browns, thawed (or diced Southern-style)
· 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
· 1 medium yellow onion, finely diced
· 1 cup sour cream
· 1 (10.5 oz) can cream of chicken soup (or mushroom/ celery)
· 1 (10.5 oz) can cream of mushroom soup
· ½ cup (1 stick) unsalted butter, melted
· 1½ cups whole milk or half-and-half
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon dried thyme or poultry seasoning
· Salt and black pepper to taste
· 2 cups (8 oz) shredded sharp cheddar cheese, divided
· 1 cup (4 oz) shredded Monterey Jack or Colby Jack cheese
For the Topping:
· 2 cups crushed cornflakes, Ritz crackers, or panko breadcrumbs
· ¼ cup (½ stick) unsalted butter, melted
· ½ cup grated Parmesan cheese (optional)
· 2 tablespoons chopped fresh parsley or chives (for garnish)
Step-by-Step Instructions:
- Prep:
· Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
· Thaw hash browns in the refrigerator overnight or spread on a tray for 30-60 minutes.
· Cook chicken if not using pre-cooked (boil, bake, or sauté 1.5 lbs of chicken breasts).
- Mix the Filling:
· In a very large bowl, combine the thawed hash browns, cooked chicken, and diced onion.
· In a separate bowl, whisk together the sour cream, both cans of soup, ½ cup melted butter, milk, garlic powder, onion powder, thyme, 1 tsp salt, and ½ tsp pepper until smooth.
· Pour the creamy mixture over the hash browns and chicken. Add 1½ cups of the cheddar cheese and all of the Monterey Jack. Fold everything together until evenly coated.
- Assemble:
· Spread the mixture evenly into the prepared baking dish.
· Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Make & Add the Topping:
· In a small bowl, mix the crushed cornflakes (or crackers) with ¼ cup melted butter and Parmesan (if using).
· Sprinkle the topping evenly over the entire casserole.
- Bake:
· Bake uncovered for 50-60 minutes, until the casserole is hot and bubbly around the edges, the top is golden brown and crisp, and the center is heated through (internal temp of 165°F).
· If the top browns too quickly, tent loosely with foil.
- Rest & Serve:
· Let the casserole stand for 10 minutes before serving—this helps it set for cleaner slices.
· Garnish with fresh parsley or chives.
· Serve hot with a simple green vegetable or salad.
Key Success Tips:
· Thaw Hash Browns: Using frozen hash browns straight from the freezer will increase bake time and may result in a watery casserole.
· Don’t Overmix: Gently fold to keep the hash browns from breaking down too much.
· Season Well: Taste the filling before baking and adjust salt and pepper. Cream soups vary in saltiness.
· Crunchy Topping: For maximum crispness, add the topping in the last 20 minutes of baking if using fresh breadcrumbs.
· Check for Doneness: Insert a knife into the center—it should come out hot. The edges should be visibly bubbling.
Delicious Variations:
· Ham & Broccoli: Substitute diced ham for chicken and add 2 cups of small steamed broccoli florets.
· Southwest Style: Add 1 can of diced green chiles, 1 cup of frozen corn, and swap cheddar for Pepper Jack. Top with crushed tortilla chips.
· Loaded Potato: Add 1 cup of cooked, crumbled bacon and ½ cup of sliced green onions to the filling. Top with a drizzle of ranch after baking.
· Creamy & Veggie: Add 1 cup of sautéed mushrooms and 1 cup of thawed, drained spinach.
· Lighter Version: Use reduced-fat soups, Greek yogurt instead of sour cream, and skip the butter in the filling (use just the topping butter).
Make-Ahead & Storage Instructions:
· Assemble Ahead: Cover unbaked casserole tightly and refrigerate for up to 24 hours. Add 10-15 minutes to bake time.
· Freeze: Assemble (without topping) in a freezer-safe dish. Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge, add topping, and bake as directed.
· Store Leftovers: Cool completely and store in an airtight container in the refrigerator for 3-4 days.
· Reheat: Reheat individual portions in the microwave, or reheat the whole dish covered with foil in a 325°F oven until warmed through (about 20-30 minutes). For a crispy top, remove foil for the last 10 minutes.
Why It’s a Favorite: This casserole is the definition of comfort—creamy, cheesy, hearty, and forgiving. It’s a complete meal in one dish that appeals to both kids and adults, and it reheats beautifully for lunches.
Enjoy this cozy, cheesy, and utterly satisfying bake! Perfect for any night you need a no-fuss, comforting meal on the table.