Some nights you want dinner to feel cozy without turning your kitchen into a disaster zone. This chicken hashbrown casserole does that.
It’s creamy, cheesy, and full of tender chicken, with hashbrowns that soak up all that savory goodness. The best part is the top—golden and crisp, with those crunchy bits that make everyone “just” take one more scoop.
If you’ve got a bag of frozen hashbrowns and some cooked chicken, you’re already halfway there.
YOU WILL LOVE THIS CHICKEN HASHBROWN CASSEROLE
COMFORT FOOD VIBES: Warm, filling, and the kind of meal that makes the whole house smell like dinner is handled.
EASY TO ASSEMBLE: Stir, spread, top, bake. That’s it.
PERFECT FOR LEFTOVERS: It reheats well, so lunch the next day is basically guaranteed.
FLEXIBLE: Use rotisserie chicken, leftover baked chicken, or even shredded turkey. Swap the cheese. Add veggies. Make it yours.
And it’s family-friendly. No weird ingredients. No fussy steps. Just a solid casserole you’ll want to keep in your back pocket.
WHAT IS CHICKEN HASHBROWN CASSEROLE?
Chicken hashbrown casserole is a baked casserole made with shredded (or chopped) cooked chicken, frozen hashbrown potatoes, a creamy sauce, and plenty of cheese.
It bakes into a thick, scoopable casserole that’s soft and creamy in the middle, with a bubbly, browned top. You can keep it simple or dress it up with add-ins like broccoli, bacon, or diced green chiles.
It’s also a smart “clean out the fridge” dinner. Got a couple cups of cooked chicken and some cheese that needs used up? This is the place for it.
CHICKEN HASHBROWN CASSEROLE INGREDIENTS
This casserole works because every ingredient has a job. The hashbrowns give you the hearty base, the sauce keeps it creamy, the chicken makes it a full meal, and the topping gives you that little bit of crunch that makes a casserole feel special.
You’ll need:
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30 ounces frozen shredded hashbrown potatoes (thawed)
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3 cups cooked chicken, shredded or chopped
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1 (10.5-ounce) can cream of chicken soup
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1½ cups sour cream
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½ cup unsalted butter, melted (divided)
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1 cup diced yellow onion
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional, but tasty)
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3 cups shredded cheese (cheddar, Colby Jack, or a blend), divided
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2 cups cornflakes, lightly crushed (or panko breadcrumbs)
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2 tablespoons melted butter (for the topping)
A quick note on the chicken
This recipe is easiest with chicken that’s already cooked. Rotisserie chicken works great. Leftover grilled chicken works too. Even poached chicken is fine—just season it before shredding so it doesn’t taste flat.
If your chicken is cold from the fridge, no worries. It’ll warm through while the casserole bakes.
Hashbrowns: thaw them first
Frozen hashbrowns carry a lot of ice. If you dump them in frozen, your casserole can turn watery and take longer to bake.
Thaw them, then squeeze out extra moisture. That one step changes everything.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This casserole is forgiving. You can swap a few things and still land on something delicious.
CREAM SOUP: Cream of chicken is classic, but cream of mushroom or cream of celery works too. If you only have “healthy” or reduced sodium soup, that’s fine—taste your mixture before baking and adjust the salt.
SOUR CREAM: Plain Greek yogurt can replace sour cream if that’s what you have. It gives a slightly tangier flavor, but it still bakes up creamy.
CHEESE: Cheddar gives the boldest flavor. Colby Jack melts smoothly. Mozzarella makes it extra stretchy. Use what your family likes.
ONION: Diced onion adds flavor and a tiny bit of texture. If you’ve got picky eaters, swap in 1 to 2 teaspoons of dried minced onion instead.
TOPPING OPTIONS: Cornflakes are a classic crunchy topping. Panko breadcrumbs also work. Crushed buttery crackers are great too.
VEGGIE ADD-INS:
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Broccoli florets (steam first, then chop)
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Peas
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Diced bell pepper
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Corn
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Sautéed mushrooms
EXTRA FLAVOR IDEAS:
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1 to 2 cups cooked, crumbled bacon
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1 (4-ounce) can diced green chiles (drained)
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A pinch of cayenne if you want a little heat
HOW TO MAKE CHICKEN HASHBROWN CASSEROLE
This comes together fast once your hashbrowns are thawed.
STEP ONE: Prep the oven and pan
Preheat the oven to 350°F.
Spray a 9×13-inch baking dish with nonstick cooking spray.
STEP TWO: Thaw and drain the hashbrowns
Let the hashbrowns thaw on the counter for about 30 minutes, or overnight in the fridge.
Once thawed, place them in a clean kitchen towel and squeeze out extra moisture. Don’t skip this.
PRO TIP: If you’re short on time, spread the hashbrowns on a baking sheet and thaw them in the oven at 250°F for 10 to 15 minutes. Stir once or twice so they thaw evenly.
STEP THREE: Mix the creamy base
In a large mixing bowl, stir together:
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cream of chicken soup
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sour cream
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½ cup melted butter (reserve 2 tablespoons of butter for later if you want to use it in the topping, or just melt extra)
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diced onion
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garlic powder
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onion powder
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salt, pepper, paprika
Mix until smooth.
STEP FOUR: Add the chicken, hashbrowns, and cheese
Fold in the cooked chicken and thawed hashbrowns.
Stir in 2 cups of shredded cheese, saving 1 cup for the top.
You want everything coated, with no dry pockets of hashbrowns hiding in the corners.
STEP FIVE: Spread into the baking dish
Spoon the mixture into your prepared baking dish.
Spread it out evenly, all the way to the corners.
STEP SIX: Add cheese, then crunchy topping
Sprinkle the remaining 1 cup of cheese over the casserole.
In a small bowl, toss the crushed cornflakes with 2 tablespoons melted butter until lightly coated.
Sprinkle the topping evenly over the cheese layer.
OUR RECIPE DEVELOPER SAYS
If you’re making this ahead, hold off on adding the crunchy topping until right before baking so it stays crisp.
STEP SEVEN: Bake
Bake uncovered at 350°F for 45 to 55 minutes, until hot and bubbly around the edges and the topping is golden.
If the top is browning too fast, loosely tent with foil for the last 10 minutes.
STEP EIGHT: Rest, then serve
Let the casserole rest for 10 minutes before serving.
That quick rest helps it set up so you get neat scoops instead of a runny pile.
PRO TIPS FOR THE BEST TEXTURE
A good casserole is all about texture. Creamy middle, cheesy top, crunch where you want it.
Squeeze the hashbrowns. Extra moisture is the number one reason this casserole turns soupy.
Don’t overmix. Stir until combined, then stop. Overmixing can mash the potatoes and make the texture heavy.
Use freshly shredded cheese if you can. Pre-shredded cheese is convenient, but it doesn’t melt quite as smoothly.
Taste the mixture before baking. Different soups and cheeses have different salt levels. A quick taste saves you from a bland casserole.
TROUBLESHOOTING CHICKEN HASHBROWN CASSEROLE
If casseroles stress you out a little, you’re not alone. Here’s how to fix the most common problems.
My casserole is watery.
This usually means the hashbrowns weren’t drained well, or frozen veggies were added without thawing. Bake a little longer to evaporate moisture, and next time squeeze the hashbrowns well.
My casserole is dry.
Your chicken might be extra lean or overcooked. Stir in an extra ¼ cup sour cream, or add ¼ cup milk to the mixture next time.
The topping got soggy.
Add the topping closer to the end of baking, or wait to top it until right before baking if you’re assembling ahead.
It tastes bland.
Add a pinch more salt, a little garlic powder, or a handful of extra cheese. Even a spoonful of Dijon mustard can perk up the flavor.
HOW TO SERVE CHICKEN HASHBROWN CASSEROLE
This casserole can absolutely be dinner all by itself. It’s got protein, starch, and a creamy sauce that feels complete.
If you want to round it out, keep the sides simple and fresh.
Great side ideas:
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A crisp green salad with a tangy vinaigrette
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Steamed green beans with a little butter and pepper
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Roasted broccoli or Brussels sprouts
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Sliced tomatoes with salt and cracked pepper
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Warm dinner rolls or biscuits
If you’re serving a crowd, set out a couple topping options like chopped green onions, extra shredded cheese, or a dollop of sour cream. Let people build their own plate.
HOW TO STORE CHICKEN HASHBROWN CASSEROLE
Casseroles are made for leftovers. This one holds up really well.
MAKE AHEAD
You can assemble the casserole (without baking), cover it tightly, and refrigerate for up to 24 hours.
When you bake it straight from the fridge, plan to add about 10 extra minutes of bake time.
PRO TIP: Keep the crunchy topping separate and add it right before baking so it stays crisp.
IN THE FRIDGE
Store leftovers in an airtight container, or cover the dish well.
It will keep for 3 to 4 days.
IN THE FREEZER
Freeze baked, cooled casserole in freezer-safe containers.
For best texture, freeze in smaller portions so it reheats evenly. It will keep for about 2 months.
REHEATING
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Oven: Cover and bake at 350°F for 20 to 25 minutes until hot.
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Microwave: Heat individual portions in 2-minute bursts, stirring between.
NOTE: Reheat until the casserole reaches 165°F before eating.
EASY CHICKEN HASHBROWN CASSEROLE FAQS
Can I use cubed chicken instead of shredded?
Yes. Cubed chicken works great, especially if it’s leftover roasted chicken. Keep the pieces bite-sized so the casserole scoops easily.
Can I use diced frozen hashbrown potatoes instead of shredded?
You can. The texture will be chunkier and a little more “potato casserole” style. Thaw and drain them the same way.
Can I make this casserole without canned soup?
You can, but you’ll need a thick sauce to hold everything together. A quick homemade white sauce made with butter, flour, chicken broth, and milk works well. Keep it thick—think spoon-coating thick—so the casserole doesn’t turn loose.
Can I add raw chicken and bake it all together?
I don’t recommend it. Raw chicken releases liquid while it cooks, and it’s harder to guarantee everything reaches a safe temperature at the same time. Use cooked chicken for the best texture and the easiest bake.
What size pan should I use?
A 9×13-inch baking dish is perfect. If you use a smaller dish, the casserole will be thicker and may need a longer bake time.
Can I double this recipe?
Yes—use two 9×13 dishes, or bake in a large disposable pan. Don’t try to cram it into one dish unless it’s very deep, or it may bake unevenly.
How do I keep the top from overbrowning?
If the topping is getting too dark, tent loosely with foil for the last part of baking.
Chicken Hashbrown Casserole
Ingredients
- 30 ounces frozen shredded hashbrown potatoes thawed and drained
- 3 cups cooked chicken shredded or chopped
- 1 10.5-ounce can cream of chicken soup
- 1½ cups sour cream
- ½ cup unsalted butter melted
- 1 cup diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- 3 cups shredded cheese cheddar, Colby Jack, or blend, divided
- 2 cups cornflakes lightly crushed (or panko breadcrumbs)
- 2 tablespoons melted butter for topping
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Thaw hashbrowns and squeeze out excess moisture with a clean towel.
- In a large bowl, mix soup, sour cream, melted butter, onion, seasonings, and paprika until smooth.
- Fold in chicken and hashbrowns. Stir in 2 cups shredded cheese.
- Spread mixture evenly in the baking dish. Top with remaining 1 cup cheese.
- Toss crushed cornflakes with 2 tablespoons melted butter, then sprinkle evenly over the top.
- Bake uncovered for 45 to 55 minutes, until hot and bubbly and the topping is golden.
- Rest for 10 minutes before serving.
