Cheesy Chicken and Hash Brown Casserole

Chicken hash brown casserole is a comforting, easy-to-make dish that combines tender cooked chicken and shredded hash browns in a creamy, cheesy sauce, finished with a buttery, crunchy cracker topping. Everything is mixed in one bowl, spread into a baking dish, and baked until bubbly and golden. It’s perfect for busy weeknights, potlucks, or anytime you want a crowd-pleasing meal that reheats well and often tastes even better the next day.

❤️ Why You’ll Love It

• An easy, one-bowl recipe that works beautifully with leftover or rotisserie chicken.
• A kid-friendly topping of buttery crackers makes the dish appealing to picky eaters.
• Filling and balanced in one pan—potatoes, protein, dairy and veggies all together.
• Simple to customize: add extra vegetables or spices to suit your family’s tastes.

This casserole is forgiving and adaptable. It’s an ideal recipe to double for larger gatherings, freeze for later, or prepare ahead when time is limited. The creamy texture and crisp topping create a comforting contrast that keeps people coming back for seconds.

📝 Ingredients

Below is an overview of the main ingredients used in this recipe. Exact measurements and step-by-step instructions are included in the recipe card further down.

• 1 bag frozen hash browns (about 30 oz), thawed and drained
• 2 cups shredded cooked chicken (leftover, poached, or rotisserie)
• 1 bell pepper, diced (optional but adds flavor and color)
• 2 cups shredded cheddar cheese
• 2 cups sour cream (or Greek yogurt for a tangier option)
• 1 can condensed cream of chicken soup (10.75 oz) or a homemade equivalent
• ¼ cup milk, plus more if needed
• Salt and black pepper to taste

Topping

• 2 cups crushed buttery crackers (Ritz-style) or alternative crunchy topping
• ¼ cup melted butter

Optional garnish

• Chopped green onions or fresh herbs for brightness

🥄 Instructions

Overview: mix, bake, top, and finish. The full printable recipe card below lists precise timings and quantities.

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the thawed hash browns, diced bell pepper (if using), shredded chicken, shredded cheddar, sour cream, milk, and cream of chicken soup. Stir until evenly mixed and coated.
3. Taste the mixture and season with salt and pepper as needed. If the mixture seems very thick, add a little more milk to reach a creamy consistency.
4. Spoon the mixture into the prepared baking dish and spread it out into an even layer. Cover loosely with aluminum foil.
5. Bake in the center of the oven for about 30–40 minutes, or until the potatoes are tender and the filling is hot and bubbling.
6. While the casserole is baking, stir together the crushed crackers and melted butter until the crumbs are evenly coated.
7. Remove the foil, sprinkle the buttery cracker topping evenly over the casserole, and return to the oven for 10–15 minutes more, or until the top is golden and crisp.
8. Let the casserole rest for 5–10 minutes before serving to allow it to set slightly. Garnish with chopped green onions if desired.

👍 Tips

• If you prefer not to use bell pepper, omit it—this is a flexible addition rather than a requirement.
• Leftover roasted or poached chicken works perfectly. Rotisserie chicken is a fast, flavorful option.
• Start with ¼ cup milk and add more only if the mixture feels too dense; you want a saucy, not watery, texture.
• No sour cream? Substitute Greek yogurt or softened cream cheese for creaminess and tang.
• For a lower-sodium version, use a reduced-sodium condensed soup and less-salty crackers, then adjust seasoning to taste.

🧺 Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly or transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

⌛ Make Ahead

You can assemble the casserole up to 24 hours in advance. Cover it and refrigerate until ready to bake. Allow it to sit at room temperature for 20–30 minutes before placing it in the oven, then follow the baking and topping steps as directed.

🍽️ Serve With

• The casserole is hearty enough to serve on its own or alongside a crisp green salad, steamed vegetables, or warm rolls.
• Bright, acidic sides such as a simple vinaigrette salad or pickled vegetables balance the rich, creamy flavors well.

👩‍🍳 Variations

• Bulk up the casserole with extra vegetables: peas, corn, celery, or small broccoli florets work well.
• Swap the cracker topping for crushed cornflakes, panko breadcrumbs, or crushed potato chips for a different crunch and flavor.
• Use a different shredded cheese blend—Monterey Jack, pepper jack, or a sharp cheddar can change the profile.
• Make a lighter version with reduced-fat dairy products and a whole-grain cracker topping.

💬 FAQs

📣 Related Recipes

• Slow Cooker Cornish hens — a special-occasion roast that can also be served on weeknights.
• Creamy Tuscan Chicken Pasta — a one-pot, flavorful pasta made with chicken and sun-dried tomatoes.
• Easy Marry Me Chicken — tender chicken in a rich, creamy sauce for a quick weeknight meal.
• Olive Garden–style Chicken Scampi — a creamy, veggie-topped chicken dinner ready in about 30 minutes.
• Chicken Spinach Artichoke Casserole — a cozy, creamy bake packed with savory flavor.

More Chicken Casseroles

• Chicken Mushroom Casserole — a lighter, 30-minute option for busy nights.
• Poppy Seed Chicken Casserole — a classic comfort dish with minimal prep.
• Sour Cream Chicken Enchilada Casserole — a kid-friendly, cheesy favorite.
• Chicken Broccoli Potato Casserole — a wholesome one-dish meal the whole family will enjoy.
• Bruschetta Chicken — chicken topped with a bright, zesty tomato and basil topping for an Italian-inspired dinner.

Chicken Hashbrown Casserole

Creamy chicken casserole made with hash browns, shredded chicken and a rich, cheesy sauce. A simple family favorite that makes dinner time easy.

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 8 servings

Author: Amira

Equipment

• 9×13-inch oven-safe baking dish

Ingredients

• 1 bag hash browns (30 oz), thawed
• 2 cups shredded cooked chicken
• 1 bell pepper, diced (optional)
• 2 cups cheddar cheese, shredded
• 2 cups sour cream
• 1 can cream of chicken soup (10.75 oz)
• ¼ cup milk
• Salt and pepper, to taste

Topping

• 2 cups crushed buttery crackers
• ¼ cup melted butter

Instructions

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, mix hash browns, bell pepper, chicken, cheddar, sour cream, milk, and cream of chicken soup until evenly combined.
3. Season with salt and pepper, then spread the mixture into the prepared dish.
4. Cover with foil and bake 30–40 minutes, until potatoes are tender and filling is hot.
5. Mix crushed crackers with melted butter and spread over the casserole. Bake uncovered 10–15 more minutes until golden and bubbly.

Notes

• Bell pepper is optional but adds flavor and color.
• Rotisserie chicken or other leftover cooked chicken is a great shortcut.
• For more tips, consult the recipe notes above.

Nutrition (per serving)

Calories: 448 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 30 g | Saturated Fat: 14 g | Sodium: 655 mg | Fiber: 1 g

Tried this recipe? Pin it for later and mention @AmirasPantry or tag #AmirasPantry when sharing photos of your dish.