Easy Hash Brown Chicken Casserole Recipe

Easy Hash Brown Chicken Casserole Recipe

This casserole recipe 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 hashbrown casserole hits the spot on a cold fall night.

Can you say comfort food?

Yes it’s better than what you get at Cracker Barrel!

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

I have to say this was definitely a hit at my house tonight! Thank you so much for sharing this recipe! ~  Sandra

This chicken hashbrown casserole recipe comes together so easily and is perfect for a easy meal and there is always plenty left over for the next day.

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 family favorite. 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 simple recipe. I usually use up leftover chicken or pick up a rotisserie chicken at the grocery store and always have frozen vegetables stored in the freezer.

Steps for preparing a hashbrown chicken casserole. Photo of cubed potatoes in pan, photo of ingredients in a bowl, photo of bread crumbs added to casserole and photo of baked casserole on a plate.

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 to bake at the end of the day.

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 ~ Jamie

This casserole is also great for potlucks and during 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 delicious recipe is a hit with our neighbors 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 for the whole family and a few extras. Check out the recipe card below.

 View of Casserole in a white rectangular dish

How to make this great recipe

Pick up these simple ingredients at your grocer:

  • Diced hash browns
  • Rotisserie chicken
  • Ritz crackers or corn flakes for the crunchy topping
  • Half a cup summer corn. I love the summer sweet in the frozen aisle.
  • Mixed veggies
  • Chicken soup
  • Sour cream
  • Milk

To make the hash brown casserole, pour the diced hashbrown potatoes into a baking dish. In a large bowl, mix together all the ingredients, except for the crunchy topping. Pour the chicken and vegetable mixture over the potatoes. Sprinkle crumbs on top. Bake this great casserole until it is golden brown.

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.

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

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

If you love this easy casserole recipe try these other creations

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pan of Hash Brown Chicken Casserole
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5 from 3 votes

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, Ritz cracker crumbs or corn flake crumbs

Instructions

  • Heat the oven to 400 degrees. Place potatoes in 9 by 13 baking dish. In a large bowl, mix together the remaining ingredients, except the crumbs. Pour the soup and vegetable mixture over the potatoes. Sprinkle the crumbs on top. Bake for 1 hour or until the top is golden brown.

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

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


69 thoughts on “Easy Hash Brown Chicken Casserole Recipe”

  • 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.

  • Is there any way you can tell me amount of calories, fat and carbs? This looks delicious but I’ m counting calories.

    • 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 🙂

  • 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.

    • Broccoli would be delicious in this casserole. Cooking the chicken would take extra time. Sometimes I’ll pick up a rotisserie bird to save some time. Thanks Holly. Glad you liked it.

  • 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! 🙂 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.

    • 5 stars
      I cut the recipe in half for me and my daughters and added some lima beans … it smells insanely delicious and I can’t wait to dig in!

    • 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 🙂

    • 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.

      • 5 stars
        I did not put the bread crumbs on top the first time I made this so I will try it without. I think you could also put crushed corn flakes or crushed potato chips on top. If you wanted the crunch. I think you could use almost any vegetables. I cook them halfway in the microwave and I did thaw the potatoes because when I make just the regular hash brown casserole
        I thawed the potatoes.. also I think it’s good to add a little bit of chopped onion. Adds a lot more flavor..

        • Hi Marti…I love that you made this your own version. Love the idea of brushed chips on top for added crunch. The addition of onion is always a plus in my book.

  • 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 🙂 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 🙂

  • 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 🙂 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. 🙂

  • 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?

    • Hi Retha. You can use fresh or frozen corn and that would be delicious. If you don’t have fresh or frozen then drained canned corn works in a pinch too. Enjoy!

  • 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 🙂

  • 5 stars
    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!

  • I really enjoyed this casserole. I set the timer for 1 hour and placed the pan in the oven and then went to do some lengths in the pool. I came in 7 minutes early and it was a good thing that I did because the top was getting a little too brown. Next time that I make this casserole, I will set the timer for 45 minutes and then begin to watch to see that it does not get so cooked.

  • This made a HUGE casserole! I ended up using my 15×10-in lasagna pan and was not sorry I did! I even used my extra large Pyrex bowl to mix it in first. The bummer was I forgot the salt and pepper! That is a necessity! Do not leave it out! But, I was able to salt as we served and it was delicious! Definitely will make again! Oh! I used 2 sleeves of crushed Ritz crackers for the top! Total winner!

  • 5 stars
    This was great! I was afraid it would have a strong sour cream taste but not at all! I must confess that I doubled the salt and pepper, and used a 20 oz bag of frozen mixed veggies (because that is what I had, and it had corn in it as well). I also make my own cream of chicken soup (with butter, flour, chicken broth, milk, salt and pepper) because I was out of the canned soup. Lastly, I used Ritz crackers and a little butter for the topping because I was out of bread crumbs. None of these would alter the overall taste so I hope I am not “one of those” who changes the dickens out of a recipe and then rates it. ; ) This was wonderful and we can’t wait to eat the leftovers! (I made two 8×8 pans and froze one because it is just me and the hubby at home.) Thank you for the recipe!

  • I only have fresh potatoes, any tips on best way to add these? Should I soak in cold water first, then roast them to partially or fully cook?

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