It is 6pm on a cold winter night. You are tired after a long day at work. Your family is hungry and waiting for dinner. You need something warm and filling right now. This Chicken Hashbrown Casserole is the perfect solution. It delivers creamy, cheesy comfort in every single bite.
This dish is a true winter staple in my kitchen. It smells like home and tastes like a warm hug. The golden topping is so satisfying and crunchy. Your kids will love the cheesy potato texture. It is a simple meal that feels very special. You will want to make this every week.
Why This Chicken Hashbrown Casserole Works
This recipe is a total winner for busy families. It uses simple pantry staples you likely have on hand. You can prep everything in just fifteen minutes. It is the ultimate comfort food for a snowy day. The flavors are mild and very kid-friendly. Everyone at your table will be happy tonight.
The texture of this dish is truly wonderful. You get creamy potatoes and tender chicken in every forkful. The sharp cheddar adds a lovely savory depth. That buttery cornflake topping provides a satisfying crunch. It is a complete meal in one single dish. You will love how easy it is to serve.
Budget-conscious cooks will appreciate this recipe too. It feeds a large family for a very low price. You can use leftover chicken to save even more time. It is a great way to stretch your grocery budget. This casserole is both filling and affordable. It is a smart choice for any weeknight.
Simple Cooking Steps
Making this casserole is very easy and stress-free. You start by whisking the creamy sauce base together. Then you fold in the chicken and cheese. Gently stir in the thawed potatoes last. Spread it all into your baking dish evenly. Even a beginner cook can master this recipe.
There is no need for fancy kitchen equipment here. A large bowl and a baking dish are all you need. You do not have to precook the potatoes at all. Just make sure they are thawed before you begin. This shortcut saves you so much time and effort. You can relax while it bakes in the oven.
Ingredients You’ll Need
This recipe relies on simple, fresh, and frozen staples. These items are easy to find at any grocery store.
- 32 oz frozen shredded hashbrowns, thawed
- 2 cups cooked chicken breast, shredded
- 10.5 oz condensed cream of chicken soup
- 16 oz sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup unsalted butter, melted
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups cornflakes, crushed
- 1/4 cup unsalted butter, melted (for topping)
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and coat a 9×13 inch baking dish with non-stick spray.
- In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until emulsified.
- Fold in the shredded chicken and 1.5 cups of the cheddar cheese until evenly distributed.
- Gently incorporate the thawed hashbrowns into the wet mixture, ensuring the potato shreds remain intact while being fully coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer using an offset spatula.
- Top the mixture with the remaining 0.5 cups of cheddar cheese.
- In a small bowl, combine the crushed cornflakes with the additional 1/4 cup of melted butter until the cereal is evenly hydrated.
- Distribute the buttered cornflakes over the top of the cheese layer.
- Bake for 45 minutes or until the internal temperature reaches 165°F (74°C) and the topping is golden brown.
- Allow the dish to set for 10 minutes at room temperature before portioning to ensure structural integrity.
Best Ways to Enjoy It
Serve this dish while it is hot and bubbly. The cheese should be melted and very gooey. Pair it with a side of steamed broccoli. A fresh garden salad also works very well. This balance makes the meal feel light and fresh. It is perfect for a cozy weeknight dinner.
You can also serve this at a winter potluck. It travels well and stays warm for a long time. People always ask for this specific recipe. It is a great way to feed a group. Set it out with a large serving spoon. Your friends will love the crunch.
How to Store Leftovers
Keep any leftovers in an airtight container. They will stay fresh in the fridge for three days. This makes a fantastic lunch for the next day. To reheat, use the oven at 350 degrees. This keeps the topping from getting soft. It tastes just as good the second time.
You can also freeze this dish quite easily. Wrap it tightly in foil before you bake it. It will stay good for up to two months. Thaw it in the fridge overnight before cooking. This is a great meal prep strategy. You will always have a quick dinner ready.
Tips for Best Results
- Thaw your hashbrowns completely before you start mixing.
- Pat the potatoes dry to avoid a soggy casserole.
- Use sharp cheddar for the best punch of flavor.
- Don’t skip the 10-minute rest after baking.
- Crush your cornflakes in a bag for easy cleanup.
- Add a pinch of paprika for extra golden color.
- Double the recipe for a holiday potluck crowd.
- Use a rotisserie chicken to save even more time.
Ways to Switch It Up
- Swap the chicken for ham for a breakfast twist.
- Use gluten-free cornflakes for a friendly option.
- Add a bag of frozen peas for extra veggies.
- Mix in chopped jalapeños for a spicy kick.
- Swap cornflakes for crushed Ritz crackers for buttery flavor.
Common Questions
Can I make this ahead of time?
Yes, you can assemble it the night before. Just add the cornflake topping right before you bake it. This keeps the topping perfectly crispy and golden.
Can I use fresh potatoes instead?
Frozen hashbrowns work best for the right texture here. Fresh potatoes may release too much moisture while baking. They might make the casserole a bit too watery.
Will my kids really eat this?
Most kids love the cheesy flavor and crunchy topping. It is a very safe bet for picky eaters. It is one of the most kid-approved meals I know.
I hope this cozy meal brings warmth to your home. It is a true family favorite in my house. Give it a try and enjoy every bite. Happy cooking!
— Lidia
Chicken Hashbrown Casserole
Ingredients
- 32 oz frozen shredded hashbrowns, thawed
- 2 cups cooked chicken breast, shredded
- 10.5 oz condensed cream of chicken soup
- 16 oz sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup unsalted butter, melted
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups cornflakes , crushed
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C) and coat a 9x13 inch baking dish with non-stick spray.
- In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until emulsified.
- Fold in the shredded chicken and 1.5 cups of the cheddar cheese until evenly distributed.
- Gently incorporate the thawed hashbrowns into the wet mixture, ensuring the potato shreds remain intact while being fully coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer using an offset spatula.
- Top the mixture with the remaining 0.5 cups of cheddar cheese.
- In a small bowl, combine the crushed cornflakes with the additional 1/4 cup of melted butter until the cereal is evenly hydrated.
- Distribute the buttered cornflakes over the top of the cheese layer.
- Bake for 45 minutes or until the internal temperature reaches 165°F (74°C) and the topping is golden brown.
- Allow the dish to set for 10 minutes at room temperature before portioning to ensure structural integrity.
