Hashbrown Chicken Casserole Recipe
Introduction
This Hashbrown Chicken Casserole is a cozy, comforting dish perfect for family dinners or potlucks. It combines tender shredded chicken with crispy hashbrowns and a creamy, cheesy sauce for a satisfying meal everyone will enjoy.
Ingredients
- 3 cups cooked, shredded chicken
- 1 (30‑oz) package frozen hashbrown potatoes
- 1½ cups shredded sharp cheddar cheese
- 1 cup sour cream
- ½ cup whole milk
- 1 (10.5‑oz) can condensed cream of chicken soup
- 2 tablespoons melted butter
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives or green onions
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Dice the onion and mince the garlic. Shred cooked chicken if not already done. Pat the frozen hashbrowns dry with paper towels to remove excess moisture.
- Step 2: In a large bowl, whisk together sour cream, milk, cream of chicken soup, and melted butter until smooth. Stir in minced garlic, smoked paprika, salt, and pepper. Let the mixture rest for 2 minutes to meld the flavors.
- Step 3: Add the shredded chicken and half of the cheddar cheese to the sauce mixture. Fold gently until the chicken is evenly coated.
- Step 4: Grease a 9×13-inch baking dish. Spread the dried hashbrowns evenly on the bottom. Spoon the chicken and sauce mixture over the hashbrowns, smoothing the top with a spatula.
- Step 5: Sprinkle the remaining shredded cheddar cheese and the grated Parmesan cheese evenly over the casserole.
- Step 6: Bake uncovered for 30 to 35 minutes, until the edges are bubbling and the top is golden brown. If the topping browns too fast, cover loosely with foil for the last 10 minutes of baking.
- Step 7: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving.
Tips & Variations
- For extra richness, add a splash of heavy cream to the sauce mixture.
- Substitute sharp cheddar with Monterey Jack or mozzarella for a different cheese flavor.
- Add sautéed mushrooms or diced bell peppers to the chicken mixture for added veggies.
- Use smoked chicken or a sprinkle of cayenne pepper for a smoky, spicy twist.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the whole dish covered in the oven at 350°F (175°C) until heated through, about 15-20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can shred fresh potatoes and pat them dry thoroughly, but frozen hashbrowns are more convenient and ensure consistent texture.
Can I prepare this casserole in advance?
Absolutely! Assemble the casserole and refrigerate it overnight. Bake it straight from the fridge, adding a few extra minutes to the baking time.
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Hashbrown Chicken Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This comforting Hashbrown Chicken Casserole combines tender shredded chicken, crispy hashbrown potatoes, and a creamy cheese sauce baked to golden perfection. With layers of sharp cheddar, Parmesan, and a hint of smoked paprika, this easy casserole is a hearty family favorite perfect for weeknight dinners or potlucks.
Ingredients
Chicken Mixture
- 3 cups cooked, shredded chicken
- 1½ cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- ½ cup whole milk
- 1 (10.5‑oz) can condensed cream of chicken soup
- 2 tablespoons melted butter
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Base and Topping
- 1 (30‑oz) package frozen hashbrown potatoes
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives or green onions
Instructions
- Preheat oven and prep ingredients: Preheat your oven to 375°F (190°C). Dice the onion and mince the garlic. If your chicken isn’t already shredded, shred it now. Pat the frozen hashbrowns dry with paper towels to remove any excess moisture for a crisper texture.
- Make the creamy sauce: In a large bowl, whisk together sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth. Stir in minced garlic, smoked paprika, salt, and freshly ground black pepper. Let the mixture rest for 2 minutes to allow flavors to meld.
- Combine chicken and cheese with sauce: Fold the shredded chicken and half of the shredded cheddar cheese gently into the creamy sauce until the chicken is evenly coated.
- Assemble the casserole: Grease a 9×13‑inch baking dish. Spread the dried hashbrowns evenly across the bottom. Spoon the chicken and sauce mixture over the hashbrowns and smooth out the top. Sprinkle the remaining cheddar cheese and grated Parmesan evenly over the surface.
- Bake and finish: Bake for 30–35 minutes until the edges are bubbly and the cheese topping turns a deep golden brown. If the top starts to brown too quickly, loosely cover with foil during the last 10 minutes of baking. Once done, remove from oven and let the casserole rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving.
Notes
- Patting frozen hashbrowns dry helps prevent a soggy casserole.
- If you prefer a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheddar.
- Leftovers reheat well in the oven or microwave.
- For extra flavor, add sautéed mushrooms or bell peppers to the chicken mixture.
- Ensure the chicken is fully cooked before shredding and incorporating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Hashbrown Chicken Casserole, Chicken Casserole, Comfort Food, Cheesy Chicken Bake, Easy Dinner Recipe
