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

Scale

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