Hash Brown Chicken Casserole

Hash Brown Chicken Casserole
 

This casserole has tender bits of roasted chicken breast, hash brown potatoes, shredded cheddar cheese and your favorite mixed vegetables.

 View of spoonful of Hash Brown Chicken Casserole in a white casserole dish.

[Photos updated October 2018]

This easy cheesy hash brown chicken casserole hits the spot on a cold fall night.

Can you say comfort food?

What’s easier than tossing together tender bits of roasted chicken breast, hash brown potatoes, shredded cheddar cheese and your favorite mixed vegetables.

This recipe comes together so easily and is perfect for a midweek meal and there is always plenty left over for tomorrow.

It’s crispy on top and cheesy delicious inside packed with protein. The great thing about this recipe is that it is no-fail! You can let it sit in a warm oven until you are ready to eat it.

You may also enjoy my Buffalo Hash Brown Chicken Casserole if you like this recipe. It’s very similar but with the addition of Buffalo wing sauce to give it spicy flair.

My husband, Brewster, is always asking for this dish.  I usually pick up a rotisserie chicken at the grocery store and usually have the frozen vegetables stored in the freezer.

 View of plate of Chicken Casserole on a white plate near casserole dish

It’s also just as easy to cook up the chicken breasts ahead of time.

Sometimes I will prep this in the morning so it’s ready to go in the oven at the end of the day.

This casserole is also great for football season. We plan a lot of get-togethers for Ohio State football.

That’s my team! I am a Buckeye fan and have had the privilege to see the team play every year.

Who is your team? Let me know in the comments below.

Serve Hash Brown Chicken Casserole to a crowd

Sometimes I will make this casserole and also throw together a few other items like my Spinach Artichoke Dip and my Chorizo & Manchego Stuffed Mushrooms.

Add it to your party planning and you can have a great spread to feed a crowd.

This dish is a hit with our neighbor too!

Trish and her daughter, Norah, stopped down to borrow Brewster’s notary skills and while visiting had a taste of this cheesy chicken delight. They loved it.

Luckily there is always plenty to share. We invited them to stay for dinner and they happily accepted. The recipe makes more than enough.

 View of Casserole in a white rectangular dish

When the weather turns colder this dinner is a great way to warm up. I’ve even found ways to lighten it up if you are looking for healthier options.

Just check out those suggestions in the comments below.

Serve up this casserole with a side salad for a perfect family meal. I’ve also taken this dish to new moms home from the hospital because it freezes well.

Just pop it in the oven for an hour and it’s done.

This hash brown chicken casserole has become one of my most popular recipes on Pinterest. It’s been pinned over 113,000 times.

Be sure to follow me there for the latest recipes from my blog.

Are you following me on Facebook? I post all my recipes there as well as other great recipes from my blogger friends.

View of white dinner plate with casserole on it next to casserole dish

Print Recipe
5 from 1 vote

Hash Brown Chicken Casserole

This easy cheesy hash brown chicken casserole hits the spot on a cold fall night. Can you say comfort food?
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: Hash Brown Chicken Casserole
Servings: 12 people
Author: Ali Randall

Ingredients

  • 2 lbs frozen hash brown potatoes Southern Style
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt and pepper
  • 1 cup frozen peas and carrots
  • 1/2 cup summer sweet corn canned or fresh
  • 2 C sour cream or plain yogurt
  • 1 can cream of chicken soup
  • 1/3 cup milk
  • 3 cups cooked shredded roasted chicken
  • 2 cups bread crumbs

Instructions

  • Heat over to 400 degrees. Place potatoes in 9 by 13 pan. In a large bowl, mix well the remaining ingredients, except bread crumbs. Pour over potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown. Serves 12.

 Hash Brown Chicken Casserole | Hash Brown Chicken Casserole has tender bits of roasted chicken breast, hash brown potatoes, shredded cheddar cheese and your favorite mixed vegetables. #hashbrowncasserole #hashbrownchickencasserole

 Hash Brown Chicken Casserole | This casserole has tender bits of roasted chicken breast, hash brown potatoes, shredded cheddar cheese and your favorite mixed vegetables.

 

If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!

 

What You May Need for this Recipe



 



57 thoughts on “Hash Brown Chicken Casserole”

  • Was wondering – is it supposed to be 2 lbs of hash browns or 2 cups? 2 lbs filled the entire 9×13 casserole dish? Assumed it was not supposed to be covered during cooking.

    • Hi Linda. Thanks for your email. I can tell you that you can make this recipe healthier if you sub the sour cream for plain yogurt, cut back to one cup low fat cheddar cheese, use breast only chicken, skim milk and sub out the cream of chicken soup for 4 ounces of low fat cream cheese and 1 tablespoon of chicken bullion paste. Also check out this website for a great food calculator where you can count calories, carbs and fat for all your recipes. http://caloriecount.about.com/cc/recipe_analysis.php …. Thanks for visiting Home & Plate πŸ™‚

  • I made this but changed it up. Instead of using frozen peas and carrots I diced and sauteed onion, celery and green/red bell peppers to add into the mix. Next time I’ll try your comment on substituting 4 oz. of lowfat cream cheese with chicken bouillon paste for the cream of chicken soup.

    Oh…Thanks for the recipe..It was really good! Sorry for changing it up.

    • That’s awesome Susie…Love that you made this recipe your own. I love sharing recipes that my readers follow exactly but also thinks it’s fabulous to tweak it and make it something your very own. LOVE it!

  • added frozen broccoli instead of peas and carrots. loved it. cooking the chicken then shredding it took more time. prob 30 min prep then 1hr 10min to cook hash browns frozen.

  • I have to say this was definitely a hit at my house tonight! Thank you so much for sharing this recipe! Since the grocery store I go to were out of tator tots – I used regular potatoes that I had at home instead. Peeled, cut in half and boiled using half water half homemade chicken stock then afterwards once they were done fried them a bit in some evoo and smashed them. The process was a bit longer but it was worth it! Also for the sour cream I used an organic kind – which wasn’t too sour + I picked it up cuz it was on sale! πŸ™‚ and instead of regular bread crumbs all I had in my pantry was panko. Those were my only substitutions. I’m thinking this will definitely be one of those dishes making its way into the dinner rotation!

  • Would like" meals for one" recipes. Friends have passed away, and have few family members at a distance, so can use iteresting recipes for two.

    • While I don’t have many recipes for one I do have a category on my blog called Dinner4Two. Many times it’s just my husband and me eating when our teens are at their evening activities. So I definitely understand. From the main navigation just click on "At Home" to find the site index. Then scroll down to Dinner4Two where you’ll find my growing list of recipes for two. Thanks so much for visiting.

    • Nope you can cook it frozen just make sure you give it plenty of time to get good and steamy, about an hour or so in the oven. If you use thawed potatoes and veggies its can come out of the oven sooner, when it is bubbling and hot. Enjoy!

  • I would like to bring this to a potluck a couple of hours away from where I live. If they do not have oven there to make it, would it work to do it in crockpot?

    • Absolutely…layer the potatoes on the bottom and work your way up with the rest of the ingredients. Since the chicken is already cooked, just make sure everything is hot before serving. I think it would work well on low setting for 4-5 hours or until everything is bubbling hot. Good luck and let me know how it all turns out:)

    • Amanda…you can bake two boneless chicken breasts at 350 for 30 minutes, slow simmer in water for 40 minutes or just pick up an already cooked rotisserie chicken at the grocer and just pull off the meat. So many options. Good luck!

  • hi, I would like to make this but up in the list of ingredients it’s says 2 C for sour cream.. is that 2 cups? just want to be sure! thank you πŸ™‚

    • Hi Rai…yes it is two cups of sour cream. You can also substitute plain yogurt for the sour cream if you prefer a lower fat version. I sometimes use one cup of each. It depends on how creamy you want your dish. Just one cup of the sour cream is tasty enough for me. It is is loaded with so many other tasty ingredients you can’t go wrong.

  • So, 2 pounds of hash browns completely fills a 13 by 9 pan. Absolutely no room for the mixture that is supposed to go on top. Help?!? just transfer to larger dish? I think this recipe needs to be re-looked at. :/

    • Hi Dianne… absolutely transfer to a larger pan 😊. Not all pans are the same depth. You really can’t mess this recipe up. The potatoes will cook down a bit but you can always put in less than what comes in a 2 pound bag to make it work for you. It’s still just as delicious. Enjoy.

  • Made this last night as the recipe recommended,very good! Will defiantly make again.
    Read the previous reviews ,
    The one mentioned didn’t fit in a 9×13 pan,it does.
    The other said used Tator Tots,these are not the correct frozen potatoes to use,it is the diced (southern style) frozen potatoes.
    After making for the first time would do the same ,also a great recipe to add your own personal touches.

  • I plan on making this tonight. I have shredded chicken that I made in the crockpot, but I am going to substitute shredded hashbrowns for the southern style as we all like them better at our house. I will try to post how it turns out!

    • Hi Jan πŸ™‚ Thanks so much for reaching out. I recently changed my printing feature and for some reason that option wasn’t showing on this particular recipe so thank you so much for bring that to my attention. The recipe has been updated with a print button. Hope you enjoy it. It’s one of my faves πŸ™‚

  • Thanks so much for sharing this! I came across your website from Pinterest! Tonight were making this except we are using shredded hash browns and I put the chicken in the crockpot last night, which made it shred easily and smells amazing!

    • Thanks Brandy…yes…I have used plain bread crumbs but also I have used panko crumbs and corn flake crumbs as well. It’s a winner no matter what kind you use. Hope you like it πŸ™‚ Thanks for visiting.

    • Hi Jackie. I’m so glad you love one-pan meals. I do too. You could easily switch out the sour cream/yogurt for mayo or pureed cottage cheese. Another alternative would be to use buttermilk although you may want to use less of it since it is a thinner consistency. Good luck and let me know how it turns out. πŸ™‚

  • Just curious if you think this would make a good freezer meal?? Im planning to do a bunch of freezer meals before baby comes and this seems like it would work nicely. Any suggestions on how to do it??

    • Yes this casserole freezes really well. It’s the perfect dish for when a new baby joins the family. You can cook it frozen for about a half an hour longer. Congratulations!

    • Absolutely. You can make it the night before or even make it days ahead and freeze it and pull it out when you’re ready to cook it. Just keep it in the oven a bit longer until everything is hot and bubbly.

  • Would it be ok to split this into 2 smaller pans and freeze one? Would it change the amount of time to bake it in the oven?

    • Hi Julie. I split this recipe all the time. Bake this for the same amount of time or until everything is bubbly and hot. It freezes well. If you bake it frozen you’ll need to allow it to bake a little longer. Otherwise thaw it first before baking. Enjoy.

  • Two questions….do I drain the canned corn before adding to mix? Or can I use fresh or frozen corn?

  • Do I need to cover with aluminum foil once I put it in the oven? It sounds like a great dish can’t wait to try it. Thank you!!

    • Nope…if the top starts to brown to much then you can cover the casserole near the end of the cooking time. Enjoy it.

  • I made this earlier this week and I just wanted to drop a comment and say that, even though it was good the first night, it was even better as leftovers! I’m eating it for lunch as I type this πŸ™‚


  • Such a great recipe! So filling and hearty. I ended up adding more chicken than called for, so I probably should have added more milk. It was still delicious and I will be making it again and again!

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