Name: Chicken Hashbrown Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 (30 oz) bag frozen shredded hashbrowns, thawed; 2 cups cooked shredded chicken; 1 cup sour cream; 1 (10.5 oz) can cream of chicken soup; 2 cups shredded cheddar cheese; 1/4 cup melted butter; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder (optional); Fresh chopped parsley for garnish (optional)

This Chicken Hashbrown Casserole has a permanent place in my comfort food lineup. It’s creamy, cheesy, perfectly crisp on top, and packed with shredded chicken and golden hashbrowns. I grew up eating different kinds of casseroles, but this one hits differently—it’s nostalgic, indulgent, and so ridiculously easy to throw together, especially when you’re short on time but still want something hearty and homemade.

I often whip this up on a weeknight when everyone’s craving something filling but I don’t want to spend all night in the kitchen. The best part? It only takes one dish and minimal prep, and it’s always a hit with guests. The crispy top layer adds that little crunch that contrasts so beautifully with the creamy center. Whether you’re feeding a crowd or just want something cozy for yourself, this dish always delivers.

Why You’ll Love This Chicken Hashbrown Casserole

This casserole brings together all the right elements: crunch, creaminess, and serious flavor. It’s budget-friendly, freezer-friendly, and crowd-pleasing every time. Plus, you can customize it with ingredients you already have. It’s the kind of recipe you keep in your back pocket for busy weeks or last-minute gatherings.

What Kind of Hashbrowns Work Best?

When it comes to the hashbrowns in this casserole, I always reach for frozen shredded hashbrowns. They save a ton of prep time and bake up beautifully golden and crisp on top. Just make sure they’re thawed before mixing, so the casserole cooks evenly and doesn’t become watery. If you’re feeling ambitious, you can shred your own potatoes—just be sure to rinse and dry them well to remove excess starch.

Some people like using diced hashbrowns, which work if you want a chunkier texture. But for that classic, cohesive feel, shredded is definitely the way to go.

Options for Substitutions

One of the best things about this casserole is how adaptable it is. Don’t have one ingredient? You can easily swap it out:

Chicken: Use rotisserie, leftover grilled chicken, or even canned chicken in a pinch.
Sour cream: Greek yogurt is a great substitute for a lighter version.
Cream of chicken soup: Cream of mushroom or cream of celery both work well and add a different depth of flavor.
Cheese: Cheddar is classic, but Monterey Jack, Colby, or a Mexican blend will give you a twist.
Toppings: Add crushed cornflakes or Ritz crackers mixed with butter for an extra crispy topping alternative.

This flexibility means you can make it your own or adjust based on what’s already in your fridge.

Ingredients for This Chicken Hashbrown Casserole

Shredded Hashbrowns: These are the base of the casserole, giving it that signature texture and golden top. Make sure they’re thawed before using.
Cooked Shredded Chicken: This adds the hearty protein that makes the dish filling. Rotisserie chicken works perfectly here.
Sour Cream: Brings in creaminess and a bit of tang that balances the richness of the cheese and soup.
Cream of Chicken Soup: Acts as the glue that holds everything together with savory depth.
Shredded Cheddar Cheese: Melts into the mix and adds that unmistakable cheesy comfort.
Butter: Helps bind the ingredients and gives the top a beautiful golden color.
Salt & Pepper: Essential for enhancing all the flavors.
Garlic Powder (optional): Adds a little extra flavor to deepen the overall taste.
Chopped Fresh Parsley (optional): For a fresh pop of color and brightness when serving.

Every ingredient serves a purpose, combining to create something cozy, creamy, and satisfyingly crispy.

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This helps prevent sticking and makes for easier cleanup.

Step 2: Mix the Base

In a large bowl, combine the thawed shredded hashbrowns, cooked shredded chicken, sour cream, cream of chicken soup, shredded cheddar cheese, melted butter, salt, pepper, and garlic powder if using. Stir everything together until well combined and evenly coated.

Step 3: Fill the Dish

Transfer the mixture into the prepared baking dish. Spread it out evenly, gently pressing it down with a spatula to create a smooth, level surface.

Step 4: Bake to Golden Perfection

Place the casserole in the oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling. For extra crispiness, you can broil the top for the last 2–3 minutes—just keep an eye on it!

Step 5: Garnish and Serve

Once out of the oven, let the casserole sit for 5–10 minutes to set. Sprinkle chopped fresh parsley over the top for a pop of color and brightness before slicing and serving.

How Long to Cook the Chicken Hashbrown Casserole

This casserole typically takes about 45 to 50 minutes in a preheated 375°F (190°C) oven. You’ll know it’s ready when the top is beautifully golden brown and the edges are bubbling. If you’re using a glass or ceramic baking dish, give it the full time. For metal pans, it may cook a little quicker. Want that ultra-crispy top? Broil for the last 2–3 minutes, but don’t walk away—it browns fast.

Tips for Perfect Chicken Hashbrown Casserole

Thaw the Hashbrowns: This is crucial. Frozen hashbrowns will release water and make your casserole soggy instead of creamy.
Use Rotisserie Chicken: It’s juicy, flavorful, and saves tons of prep time.
Shred Cheese Yourself: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly. Freshly grated cheddar gives the best texture.
Season Well: Don’t skip tasting the mixture before baking. Adjust salt, pepper, and garlic powder as needed.
Let It Rest: After baking, give it 5–10 minutes to settle so it slices cleanly and holds its shape when served.

Watch Out for These Mistakes While Cooking

Using Frozen Hashbrowns Straight from the Bag: This is the number one way to end up with a watery casserole. Always thaw and pat them dry first.
Not Mixing Evenly: Make sure every bite has a good mix of chicken, cheese, and sauce. Uneven mixing can leave you with bland or dry pockets.
Skipping the Butter: It may seem like a small thing, but butter helps carry flavor and crisp up the edges and top.
Overbaking or Underbaking: Keep an eye on it toward the end. Too long and it gets dry; not long enough and it’s mushy in the middle.
Crowding the Dish: Don’t try to cram this into a smaller dish. It needs space to bake evenly and develop that golden top.

What to Serve With Chicken Hashbrown Casserole?

Fresh Garden Salad

A simple mix of greens, cherry tomatoes, cucumbers, and a light vinaigrette balances the richness of the casserole.

Roasted Broccoli or Brussels Sprouts

Their crisp texture and slightly bitter edge make them a perfect side.

Garlic Bread

A warm, toasty slice is great for soaking up the creamy filling.

Tomato Basil Soup

The acidity of the soup pairs beautifully with the cheesy casserole.

Green Beans Almondine

Light and flavorful with just a bit of crunch from the almonds.

Sliced Tomatoes with Olive Oil and Basil

Fresh, juicy, and effortless—ideal for warmer months.

Lemon-Herb Asparagus

Adds a bright, citrusy counterpoint that lifts the whole plate.

Pickled Vegetables or Relish Tray

A tangy, crisp bite helps cleanse the palate between creamy forkfuls.

Storage Instructions

Leftovers of Chicken Hashbrown Casserole store beautifully, making it great for meal prep or next-day lunches. Once cooled, cover the casserole tightly with foil or transfer portions to airtight containers. It will keep in the fridge for up to 4 days.

To freeze, wrap the unbaked casserole tightly in plastic wrap and then foil, or use a freezer-safe container. It can be frozen for up to 2 months. When ready to bake, thaw overnight in the fridge and then cook as usual. If reheating leftovers, bake at 350°F (175°C) for about 20 minutes or until heated through, or microwave in 1-minute intervals.

Estimated Nutrition

The following estimate is based on one serving, assuming the casserole is divided into 8 portions:

Calories: ~410
Protein: ~22g
Carbohydrates: ~28g
Fat: ~25g
Saturated Fat: ~12g
Cholesterol: ~85mg
Sodium: ~680mg
Fiber: ~2g
Sugar: ~2g

These values can vary depending on the exact ingredients and brands used, especially if you swap in lower-fat or reduced-sodium versions.

Frequently Asked Questions

Can I make Chicken Hashbrown Casserole ahead of time?

Absolutely. You can prep the entire dish, cover it, and store it in the fridge for up to 24 hours before baking. Let it sit at room temperature for 20–30 minutes before putting it in the oven.

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, just shred them finely and be sure to rinse and dry them thoroughly to remove excess starch and moisture.

What kind of chicken is best?

Rotisserie chicken is ideal for flavor and convenience, but any cooked, shredded chicken—like poached or grilled—works well.

Is this casserole freezer-friendly?

Very much so. Freeze it unbaked for best texture, and thaw it overnight in the fridge before baking.

Can I use cream of mushroom or cream of celery soup instead?

Yes, both are great alternatives that add a different depth of flavor to the dish.

How do I reheat leftovers without drying them out?

Reheat in the oven at 350°F, covered with foil, for 15–20 minutes. For individual portions, the microwave works well—add a splash of milk or cream to keep it moist.

Can I make this vegetarian?

Sure! Omit the chicken and swap in extra veggies like mushrooms, broccoli, or bell peppers. Use cream of mushroom soup for added richness.

What if I don’t have sour cream?

Greek yogurt is a perfect substitute. It’s creamy and adds a little tang just like sour cream does.

Conclusion

Chicken Hashbrown Casserole is one of those recipes that never lets me down—creamy, satisfying, and unbelievably easy to make. Whether you’re feeding a crowd or just need a comforting weeknight dinner, it’s a guaranteed hit. The flexibility in ingredients makes it perfect for using up leftovers, and the freezer-friendly nature means you can always have one on standby. Once you try it, it’s bound to become part of your regular rotation.