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Easy Chicken Hashbrown Casserole

A delightful combination of crispy hashbrowns, tender chicken, and creamy goodness that warms your heart and home. Perfect for family gatherings or busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover roast chicken or rotisserie chicken for convenience.
  • 30 oz frozen hashbrowns Do not defrost before using.
  • 10.5 oz cream of chicken soup Can substitute with cream of mushroom soup if desired.
  • 1 cup sour cream Greek yogurt can be used for a lighter option.
  • 1 cup shredded cheddar cheese Divided into halves for mixing and topping.
  • 1/2 cup diced onion Onion can be omitted if not preferred.
  • to taste salt and pepper Adjust seasoning as preferred.
  • 1 cup chicken broth Optional, for additional moisture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, frozen hashbrowns, cream of chicken soup, sour cream, diced onion, and half of the shredded cheddar cheese. Add salt and pepper to taste, and mix until well combined.
  3. Pour the mixture into a greased 9x13-inch casserole dish, spreading it evenly.
  4. Sprinkle the remaining shredded cheddar cheese on top.
  5. Bake for about 45 minutes or until bubbly and golden brown.
  6. Allow to cool for a few minutes before serving.

Notes

For a festive twist, substitute chicken with cooked turkey. Assemble the casserole the night before and refrigerate, increasing baking time slightly. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.