An easy chicken hashbrown casserole with a cheesy, creamy sauce with chunks of juicy chicken topped off with a buttery, crunchy topping.
Looking for a delicious and easy comfort food recipe for those busy weeknights? Look no further than this mouthwatering chicken hashbrown casserole! Packed full of flavor and made with simple ingredients, this casserole is a guaranteed crowd-pleaser.
Imagine tender chunks of chicken mixed with hash browns, smothered in a creamy sauce, and topped a crispy corn flake topping.
With minimal prep time and easy to find ingredients, this chicken hashbrown casserole is perfect when you need something simple for dinner. Especially if you have a family to feed or serving multiple guest.
How To Make Chicken Hashbrown Casserole
Ingredients needed
- Frozen hash browns
- Chicken
- Cheddar cheese
- Cream of chicken
- Corn Flakes
- Butter
- Sour cream
- Seasonings (salt, pepper, onion powder)
Helpful tips when making the recipe
- Frozen cubed or shredded hash browns can be used in this recipe. Both work the same, it depends on personal preference.
- You will need to thaw the hash browns before cooking. If using shredded you can squeeze the excess moisture out but with cubes draining with a light squeeze is good. If you squeeze too much you will smash all the potatoes.
- You can make your own shredded chicken but I suggest buying a rotisserie chicken and shredding it. It makes the recipe even easier.
Making the chicken hashbrown casserole recipe
- First, shred and chop the chicken. Allow the frozen hash browns to thaw. Be sure to drain the excess water. I think the recipe works out better the more the chicken is spread out through the casserole dish. Preheat the oven to 350F.
- Next, combine the cream of chicken, sour cream and the seasonings. Next, mix the thawed hash browns with the shredded cheese and the creamy mix you just put together.
- The, in a 16×9 baking dish spread the mix out. Place in a preheated oven for 30 hour.
- While the casserole is baking make the buttery topping. Take melted butter and toss it with corn flakes. That’s it.
- Now, at 30 minutes remove the chicken hashbrown casserole from the oven. Then top it off with corn flake topping. Now, bake an additional 20-25 minutes or until the topping has turned golden and crispy.
- Lastly, allow the mix to cool a bit before serving.
How to store and reheat leftovers
If you store the leftovers in the casserole dish you can always pop it back in the oven until heated through. Be sure to cover the dish when in the refrigerator. The recipe should easily keep 4 days.
For freezing, the recipe can be frozen without an issue. There could be a slight change in texture when you thaw the recipe and reheat it but the taste will remain the same.
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Chicken Hashbrown Casserole
Ingredients
- 1.5 pounds cooked chicken, chopped
- 32 ounce bag of frozen hash browns, cubed or shredded
- 10 ounce can of cream of chicken
- 1 cup sour cream
- 8 ounce block of cheddar cheese, shredded
- 2 teaspoon salt
- 2 teaspoon onion powder
- 1 teaspoon black pepper
Topping
- 3 cups corn flakes
- 5 tablespoon butter, melted
- 1/2 teaspoon salt
Instructions
- First, shred and chop the chicken. Allow the frozen hash browns to thaw. Be sure to drain the excess water. I think the recipe works out better the more the chicken is spread out through the casserole dish. Preheat the oven to 350℉.
- Next, combine the cream of chicken, sour cream and the seasonings. Next, mix the thawed hash browns with the shredded cheese and the creamy mix you just put together.
- The, in a 16×9 baking dish spread the mix out. Place in a preheated oven for 30 minutes.
- While the casserole is baking make the buttery topping. Take melted butter and toss it with corn flakes. That's it.
- Now, at 30 minutes remove the chicken hashbrown casserole from the oven. Then top it off with corn flake topping. Now, bake an additional 20-25 minutes or until the topping has turned golden and crispy.
- Lastly, allow the mix to cool a bit before serving.