Hashbrown Chicken Casserole

1 minute read

This Hashbrown Chicken Casserole is the ultimate “set it and forget it” comfort meal. By layering the frozen hashbrowns at the bottom, they soak up the savory cream of chicken soup and sour cream, while the breadcrumbs on top provide a perfect golden crunch. It’s a complete meal in one dish, packed with protein and vegetables.

Hashbrown Chicken Casserole

Ingredients:

BASE & PROTEIN	AMOUNT
Southern style frozen hashbrowns	2 lbs
Shredded chicken	3 cups
Cream of chicken soup	1 can

DAIRY & LIQUID	AMOUNT
Shredded cheddar cheese	2 cups
Sour cream	2 cups
Milk	1/3 cup

VEGETABLES & TOPPING	AMOUNT
Frozen peas and carrots	1 cup
Canned corn, drained	1/2 cup
Breadcrumbs	2 cups
Salt and black pepper	To taste

How To Make Hashbrown Chicken Casserole:

Step 1: Prep and Layer: Preheat your oven to 400°F. Take your 2 lbs of frozen Southern-style hashbrowns and spread them in an even layer across the bottom of a 9×13-inch baking dish.

Step 2: Create the Filling: In a large mixing bowl, combine the shredded chicken, cheddar cheese, sour cream, cream of chicken soup, milk, peas and carrots, and corn. Season with salt and pepper. Stir everything until the ingredients are thoroughly incorporated.

Step 3: Assemble: Spread the chicken and vegetable mixture evenly over the top of the hashbrowns. Use a spatula to smooth it out so it covers the potatoes completely.

Step 4: The Topping: Sprinkle the 2 cups of breadcrumbs over the top of the casserole. This will create a crispy crust that contrasts beautifully with the creamy interior.

Step 5: Bake: Bake for 1 hour. The casserole is ready when the edges are bubbling and the breadcrumbs have reached a deep golden brown. Let it stand for 5/10 minutes before serving to allow the sauce to set.3

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1 minute read