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Hashbrown Chicken Casserole

A creamy and flavorful casserole that combines crispy hashbrowns with tender chicken, enveloped in a creamy sauce and topped with gooey cheese, perfect for comforting family meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 oz 1 package of frozen hashbrowns, thawed
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 can cream of chicken soup (or a homemade alternative) You can use a low-fat version if desired.
  • 1 cup sour cream Greek yogurt can be used as a healthier alternative.
  • 2 cups shredded cheese (like cheddar or Monterey Jack)
  • 1 cup diced onions (optional) Add for extra flavor.
  • to taste none Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine thawed hashbrowns, cooked chicken, cream of chicken soup, sour cream, half of the cheese, and diced onions if using. Season with salt and pepper to taste.
  3. Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
  4. Sprinkle the remaining cheese on top.
Baking
  1. Cover with aluminum foil and bake for 30 minutes.
  2. Remove the foil and continue baking for another 15 minutes, until the cheese is bubbly and golden.
Serving
  1. Allow it to cool for a few minutes before serving.

Notes

For a variation, try swapping the chicken for turkey or making it vegetarian with black beans and more vegetables. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.