Hashbrown Chicken Casserole Recipe

Introduction

This Hashbrown Chicken Casserole is a comforting, cheesy dish perfect for family dinners or potlucks. Combining tender chicken, crispy hashbrowns, and a creamy sauce, it bakes into a golden, flavorful casserole that’s sure to please.

Ingredients

• 3 cups shredded cooked chicken
• 1 cup sour cream
• ½ cup mayonnaise
• ½ cup milk
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 (30 ounces/850 grams) bag frozen hashbrowns, thawed
• 1 (10.5 ounces/298 grams) can cream of chicken soup
• 1 small onion, finely chopped (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup crushed cornflakes (or breadcrumbs)
• 3 tablespoons melted butter

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and pepper until smooth and uniform.
3. Step 3: Fold in the shredded chicken, thawed hashbrowns, cheddar cheese, Parmesan cheese, and chopped onion if using, making sure all ingredients are well combined.
4. Step 4: Pour the mixture into the prepared baking dish and spread it evenly.
5. Step 5: In a small bowl, mix the crushed cornflakes with melted butter, then sprinkle this topping evenly over the casserole.
6. Step 6: Bake in the preheated oven for 40 to 45 minutes, until the edges are bubbly and the topping is golden brown.
7. Step 7: Remove from the oven and let the casserole rest for 5 to 10 minutes before serving to allow it to set.
8. Step 8: Optionally, garnish with fresh parsley for color and added freshness.

Tips & Variations

• For extra flavor, try adding diced bell peppers or mushrooms to the mixture.
• Use crushed Ritz crackers instead of cornflakes for a buttery topping.
• If you prefer a spicier dish, mix in a pinch of cayenne pepper or red pepper flakes.
• Make sure the hashbrowns are fully thawed to ensure even cooking and texture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. For longer storage, freeze the casserole in a suitable container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can grate fresh potatoes and use them, but be sure to remove excess moisture by squeezing the grated potatoes in a clean towel before mixing to avoid a watery casserole.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole and keep it refrigerated for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Hashbrown Chicken Casserole Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

This Hashbrown Chicken Casserole is a comforting, cheesy, and creamy baked dish combining shredded cooked chicken, hashbrowns, and a flavorful blend of cheeses and creamy sauce. Topped with a crunchy cornflake crust, it is perfect for family dinners or potlucks.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups shredded cooked chicken
• 1 cup sour cream
• ½ cup mayonnaise
• ½ cup milk
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 (30 ounces/850 grams) bag frozen hashbrowns, thawed
• 1 (10.5 ounces/298 grams) can cream of chicken soup
• 1 small onion, finely chopped (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Topping

• 1 cup crushed cornflakes (or breadcrumbs)
• 3 tablespoons melted butter

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Make Creamy Sauce: In a bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
3. Combine Main Ingredients: Gently fold in the shredded cooked chicken, thawed hashbrowns, shredded cheddar cheese, grated Parmesan cheese, and finely chopped onion (if using) into the creamy sauce, mixing thoroughly to incorporate all ingredients evenly.
4. Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly to create a smooth layer.
5. Prepare Topping: In a small bowl, combine the crushed cornflakes with melted butter, stirring to coat the flakes well, then sprinkle this mixture evenly over the top of the casserole.
6. Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the casserole is bubbly around the edges and the topping has turned golden brown and crisp.
7. Rest: Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the flavors to meld and the casserole to firm up slightly for easier serving.
8. Optional Garnish: For a fresh touch, sprinkle chopped fresh parsley over the casserole before serving.

Notes

• Thaw the frozen hashbrowns completely beforehand to ensure even cooking and prevent excess moisture.
• You can substitute crushed breadcrumbs for cornflakes if preferred for the topping.
• The optional onion adds a mild crunch and flavor, but you can omit it if desired.
• Make sure to rest the casserole before serving to help it set and enhance flavors.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Keywords: hashbrown chicken casserole, cheesy chicken casserole, comforting casserole, easy casserole recipe, baked chicken hashbrown dish