Description
This Hashbrown Chicken Casserole is a comforting and hearty dish combining tender shredded chicken, crispy hashbrowns, and a creamy, cheesy sauce. Baked to golden perfection, it’s an easy and satisfying meal perfect for family dinners or potlucks.
Ingredients
Scale
Chicken and Vegetables
- 3 cups cooked, shredded chicken
- ½ cup finely diced onion
- 2 cloves garlic, minced
Cheese and Dairy
- 1½ cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- ½ cup whole milk
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Others
- 1 (30‑oz) package frozen hashbrown potatoes
- 1 (10.5‑oz) can condensed cream of chicken soup
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or green onions (for garnish)
Instructions
- Preheat oven and prep ingredients. Preheat your oven to 375°F (190°C). Dice the onion, mince the garlic, and shred the cooked chicken if not already done. Pat the frozen hashbrowns with paper towels to remove any excess moisture which helps to achieve a crispier texture during baking.
- Make the creamy sauce. In a large mixing bowl, whisk together the sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth. Stir in the minced garlic, smoked paprika, and season with salt and freshly ground black pepper. Allow the mixture to rest for 2 minutes to let the flavors meld.
- Combine chicken and cheese with sauce. Gently fold the shredded chicken and half of the shredded sharp cheddar cheese into the creamy sauce ensuring the chicken pieces are evenly coated without breaking them apart too much.
- Assemble the casserole. Evenly spread the dried hashbrowns in a greased 9×13-inch baking dish. Spoon the chicken and sauce mixture over the hashbrowns and smooth it carefully to create an even layer. Sprinkle the remaining shredded cheddar cheese and grated Parmesan cheese evenly over the top.
- Bake and finish. Bake the casserole in your preheated oven for 30 to 35 minutes, or until the edges are bubbly and the cheese topping has turned a rich golden brown. If you notice the top browning too quickly, loosely cover the casserole with foil for the last 10 minutes to prevent burning. Remove from the oven and let it rest for 5 minutes before garnishing with chopped fresh chives or green onions to add a fresh bite and color. Serve warm.
Notes
- Patting the hashbrowns dry is essential to avoid sogginess and to help the casserole crisp up nicely.
- You can substitute the cream of chicken soup with a homemade white sauce for a less processed option.
- Feel free to add vegetables such as diced bell peppers or mushrooms for added flavor and nutrition.
- This casserole can be assembled a day ahead and baked just before serving; simply cover and refrigerate.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Hashbrown Chicken Casserole, Chicken Casserole, Comfort Food, Easy Dinner, Cheesy Casserole, Baked Casserole
