Oh yes! Hashbrown chicken casserole is classic comfort food—crispy on top, creamy inside, and packed with flavor. Here’s a tried-and-true recipe:
Ingredients (Serves 6–8)
- 4 cups frozen shredded hashbrowns (thawed)
- 2 cups cooked chicken, chopped or shredded (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion (optional)
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 cup crushed cornflakes or additional cheese for topping
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the filling
- In a large bowl, combine thawed hashbrowns, cooked chicken, cream of chicken soup, sour cream, melted butter, onion (if using), 1 cup of shredded cheese, garlic powder, salt, and pepper. Mix well.
- Assemble the casserole
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheese on top.
- Optional: Top with crushed cornflakes for extra crunch.
- Bake
- Bake uncovered for 45–50 minutes, or until bubbly and the top is golden brown.
- Serve
- Let it cool 5–10 minutes before serving. Perfect with a simple salad or steamed veggies.
💡 Pro Tips:
- For a creamier casserole, add 1/4 cup milk to the filling.
- Swap cheddar for pepper jack for a little kick.
- You can make it ahead of time and bake it right before serving—great for busy nights!
If you want, I can also give a shortcut 5-ingredient version that’s even faster and still delicious.
Do you want me to do that?
