Description
Savory chicken hashbrown casserole brings comfort food magic to dinner tables with creamy, cheesy goodness. Crispy edges, tender chicken, and golden potatoes create a hearty meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 cups cooked, shredded chicken
- 1 (32 ounces / 907 grams) bag frozen hashbrowns
Dairy and Creamy Components:
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
Seasonings and Spices:
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C) and generously coat a 9×13-inch baking dish with cooking spray or butter.
- Create a luscious cream base by whisking together cream of chicken soup, sour cream, milk, melted butter, and a blend of seasonings including garlic powder, onion powder, salt, black pepper, and paprika.
- Fold the shredded chicken and one cup of cheddar cheese into the creamy mixture, ensuring even distribution of ingredients.
- Incorporate frozen hashbrowns into the mixture, stirring carefully to coat each potato strand completely.
- Transfer the combined mixture to the prepared baking dish, spreading it evenly to create a uniform layer.
- Sprinkle the remaining half cup of cheddar cheese across the top of the casserole.
- Prepare a crunchy topping by combining crushed crackers with melted butter, then distribute the mixture uniformly over the cheese layer.
- Cover the casserole with aluminum foil and bake for 30 minutes to allow flavors to meld and ingredients to heat through.
- Remove the foil and continue baking for an additional 15-20 minutes until the top turns golden brown and the edges become bubbly.
- Allow the casserole to rest for 5-10 minutes after removing from the oven, which helps it set and makes serving easier.
- Optional: Garnish with fresh chopped parsley or a small dollop of sour cream before serving.
Notes
- Swap regular hashbrowns with cauliflower hashbrowns for a lower-carb version that maintains the creamy, comforting texture.
- Use Greek yogurt instead of sour cream to boost protein content and reduce overall fat while keeping the dish rich and tangy.
- Toast cracker crumbs in a skillet before sprinkling to enhance their nutty flavor and ensure extra crispiness on top of the casserole.
- Add diced jalapeños or green chiles for a spicy kick that complements the creamy chicken and cheesy base without overwhelming the dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 328 kcal
- Sugar: 1 g
- Sodium: 660 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 55 mg