Chicken Hashbrown Casserole
The best Chicken Hashbrown Casserole recipe for potato lovers! This dish combines cheesy potatoes with savory chicken for a filling meal. Features shredded hashbrowns, sour cream, cheddar cheese, and a crunchy cornflake or breadcrumb topping. A classic vintage recipe that works great for breakfast, brunch, or dinner. If you love cheesy potato casseroles, this baked chicken dish is for you.
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.
Notes
For a make-ahead casserole, assemble and refrigerate up to 24 hours, then add about 10 minutes to the bake time. Keep the crunchy topping separate until you’re ready to bake.
If reheating leftovers, warm until the center reaches 165°F.