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Chicken Hashbrown Casserole

Chicken Hashbrown Casserole is one of those recipes that feels like a warm hug on a plate. It’s creamy, cheesy, crispy around the edges, and incredibly satisfying—without asking you to spend all day in the kitchen. If you’re looking for a dependable, crowd-pleasing dish for busy weeknights, potlucks, or Sunday dinners, this casserole absolutely delivers.

In this post, we’ll walk through what makes this recipe so good, how to prep it efficiently, ways to customize it for your family, and tips for storing leftovers. At the end, you’ll find the full recipe exactly as written, ready for you to print or save.

Why This Chicken Hashbrown Casserole Works So Well

This dish checks all the comfort food boxes:

Hearty and filling – Chicken and potatoes (in hashbrown form!) make it a complete, satisfying main.
Ultra creamy – The combination of cream of chicken soup, sour cream, milk, and butter creates a rich, velvety sauce.
Cheesy topping – Cheddar and mozzarella melt together into a bubbly, golden blanket of cheese.
Crispy crunch – A buttery cornflake or cracker topping adds that addictive crunch in every bite.
Easy to assemble – Most of the work is just stirring and spreading. No fancy techniques or special equipment needed.
Perfect for feeding a crowd – Baked in a 9×13-inch pan, it makes generous portions for family or guests.

It’s the kind of recipe you can rely on when you want something that everyone will actually eat and enjoy—kids, picky eaters, and adults alike.

Ingredient Breakdown & Helpful Tips

Here’s a closer look at what goes into this casserole and how each ingredient pulls its weight. (The recipe itself is unchanged—this is just extra insight to help you get the best results.)

Cooked chicken (3 cups, shredded or diced)
Rotisserie chicken works perfectly and saves time, but any cooked chicken breast or thigh meat will do. Shredded chicken gives a softer texture, while diced gives more bite. Use whatever you prefer or already have on hand.
Frozen shredded hashbrowns (1 bag, 30 oz, thawed)
These form the hearty potato base. Make sure they’re thawed so the casserole cooks evenly and doesn’t become watery. You can thaw them in the fridge or spread them on a sheet pan for a quicker thaw at room temp.
Cream of chicken soup (1 can, 10.5 oz)
This classic ingredient is what brings that familiar casserole flavor and creaminess. It helps bind everything together and seasons the dish inside and out.
Sour cream (1 cup)
Adds tang and richness, keeping the casserole from feeling too heavy or flat. It balances the saltiness of the cheese and soup.
Milk (1/2 cup)
Thins the sauce just enough so it coats all the hashbrowns and chicken without being thick or gluey.
Unsalted butter (1/2 cup, melted)
Butter boosts flavor and helps the casserole bake up rich and comforting. Using unsalted gives you more control over the overall saltiness.
Shredded cheddar cheese (1 1/2 cups, divided)
Cheddar brings that classic sharp, melty goodness. Some of it goes into the casserole, and the rest gets sprinkled on top.
Mozzarella cheese (1/2 cup)
Mozzarella adds extra melt and stretch to the top layer, giving you those satisfying cheesy pulls.
Onion (1/2 cup, diced, optional)
If you love a hint of sweetness and bite, the onion is a great addition. If you’re cooking for picky eaters, you can skip it without hurting the recipe.
Garlic powder (1 tsp)
Infuses the dish with gentle garlic flavor without the fuss of mincing cloves.
Paprika (1/2 tsp)
Adds subtle warmth and color. It doesn’t make the dish spicy—it just deepens the flavor.
Salt & black pepper (to taste)
Essential to bring everything to life. Since ingredients like cheese and soup already contain salt, taste your mixture before baking and adjust carefully.
Crushed cornflakes or buttery crackers (1 cup, for topping)
This is the secret to that irresistible crunch on top. Cornflakes keep it light and crispy, while buttery crackers make it richer and more indulgent.
Melted butter (2 tbsp, for topping)
Mixing this with the crushed cornflakes or crackers helps the topping brown beautifully and stay crunchy.

Step-by-Step: How to Make Chicken Hashbrown Casserole

Even though the recipe is wonderfully simple, it helps to know what to expect at each stage so you can breeze through it.

1. Preheat the Oven and Prep the Dish

You’ll start by heating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This size gives you the perfect ratio of creamy middle to crunchy top. Greasing the dish helps prevent sticking and makes cleanup easier later.

2. Make the Creamy Base

In a large mixing bowl, you’ll stir together:

Cream of chicken soup
Sour cream
Milk
Melted butter
Garlic powder
Paprika
Salt and black pepper

Whisk or stir until everything is smooth and well combined. This is your flavor-packed sauce, and it’s what makes the casserole so comforting and cohesive.

3. Add the Main Ingredients

Next, you’ll fold in:

Cooked chicken
Thawed shredded hashbrowns
Diced onion (if using)
1 cup of the shredded cheddar cheese

Stir until every bit of chicken and hashbrown is coated in the creamy mixture. You want an even distribution so you don’t end up with dry pockets or cheese clumped in one corner.

4. Assemble the Casserole

Spread the mixture evenly into your prepared baking dish. Use a spatula to smooth the top.

Then sprinkle on:

The remaining 1/2 cup of cheddar cheese
The 1/2 cup of mozzarella cheese

This will form the cheesy top layer that bakes into a golden, bubbly crust.

5. Add the Crunchy Topping

In a small bowl, mix:

Crushed cornflakes or buttery crackers
2 tablespoons melted butter

Stir until the crumbs are evenly coated. Then sprinkle this topping evenly over the casserole. This step is what transforms the dish from “tasty” to “can I have seconds?”

6. Bake to Golden Perfection

Bake the casserole uncovered for 40–45 minutes, until it’s hot and bubbly around the edges and the topping is golden brown. Baking uncovered lets the steam escape and the top crisp up properly.

7. Rest and Serve

Let the casserole rest for about 5 minutes before digging in. This short wait helps it set slightly, making it easier to scoop and serve.

Serve it just as it is, or pair it with a simple side salad or roasted vegetables to round out the meal.

Serving Ideas

This Chicken Hashbrown Casserole is versatile enough to work for different occasions:

Weeknight dinner – Serve with steamed green beans, broccoli, or a quick side salad.
Potluck or gathering – Bring it straight in the baking dish. It stays warm for a while and reheats nicely.
Brunch – Because of the hashbrowns and cheese, it also fits perfectly on a brunch table alongside eggs and fruit.

If you’re feeding a crowd, you can easily double the recipe and bake it in two pans.

Storage, Leftovers & Make-Ahead Tips

One of the best things about this casserole is how well it keeps.

Storing leftovers:
Let the casserole cool to room temperature, then cover the dish tightly or transfer portions to airtight containers. Store in the refrigerator for 3–4 days.
Reheating:
Reheat individual servings in the microwave, or reheat larger portions in the oven at 350°F until warmed through. If the topping has softened, you can broil for a minute or two to bring back some crunch—just keep an eye on it.
Make-ahead:
You can assemble the casserole (without the crunchy topping) a few hours ahead or up to a day in advance. Cover and refrigerate, then add the topping just before baking. If baking straight from the fridge, you may need to add a few extra minutes to the baking time.

Variations (Without Changing the Core Recipe)

The recipe below stays exactly the same, but once you’ve made it as written, you might enjoy experimenting. Here are some ideas you can try in future batches:

Add a handful of cooked bacon or ham for extra smokiness.
Stir in some frozen peas, corn, or mixed vegetables for added color and nutrition.
Use sharp cheddar for a bolder cheese flavor.
Sprinkle a little extra paprika or black pepper on top before baking for more color and spice.

Think of the base recipe as your trusty template—you can always return to it as your comfort zone.

Chicken Hashbrown Casserole Recipe

Here is the full recipe exactly as provided, ready to save or share on your blog.

Chicken Hashbrown Casserole

Description
This easy casserole combines tender chicken, shredded hashbrowns, creamy sauce, and melty cheese, all baked until golden and bubbly. It’s the ultimate comfort food for busy weeknights, potlucks, or family dinners.

Ingredients
3 cups cooked chicken, shredded or diced
1 bag (30 oz) frozen shredded hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup unsalted butter, melted
1 1/2 cups shredded cheddar cheese (divided)
1/2 cup mozzarella cheese
1/2 cup diced onion (optional)
1 tsp garlic powder
1/2 tsp paprika
Salt & black pepper to taste
1 cup crushed cornflakes or buttery crackers (for topping)
2 tbsp melted butter (for topping)

Instructions

Preheat Oven
Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Mix the Base
In a large bowl, stir together cream of chicken soup, sour cream, milk, melted butter, garlic powder, paprika, salt, and pepper.
Add chicken, hashbrowns, onion (if using), and 1 cup cheddar cheese. Mix until combined.

Assemble the Casserole
Spread mixture evenly into prepared dish.
Top with remaining cheddar and mozzarella.

Prepare Crunchy Topping
Mix crushed cornflakes (or crackers) with 2 tbsp melted butter.
Sprinkle evenly over casserole.

Bake
Bake uncovered for 40–45 minutes, until hot and bubbly with a golden topping.

Serve
Let rest 5 minutes before serving. Perfect with a side salad or roasted veggies.