If you’re looking for a hearty, satisfying meal that comes together quickly and pleases everyone at the table, this Hashbrown Chicken Casserole is exactly what you need. Creamy, cheesy, and topped with a golden, crunchy breadcrumb crust, this dish has become a regular favorite in our home — and I’m sure it will be in yours, too!
What makes this casserole so special is the perfect balance of textures and flavors. The tender shredded chicken provides a meaty base, while the hashbrowns add a crispy, comforting layer beneath. Mixed with a creamy blend of sour cream, cheddar cheese, and classic vegetables like peas, carrots, and corn, every bite is bursting with flavor and warmth.
This recipe is incredibly versatile. On busy weeknights when time is short, using a store-bought rotisserie chicken speeds things up tremendously, but you can also use leftover cooked chicken or roast your own for extra flavor. The casserole freezes well, making it an excellent choice for meal prepping or feeding a crowd. Whether it’s a casual family dinner or a simple meal when friends drop by, this dish always impresses without requiring fancy ingredients or complicated steps.
Ingredients You’ll Need
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2 lbs Southern-style frozen hashbrowns — These shredded potatoes form the base layer, providing a crispy, golden crust after baking. If you can find them fresh or frozen, either works well.
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2 cups shredded cheddar cheese — Sharp or mild, cheddar cheese melts beautifully to add richness and depth. You can swap with Monterey Jack or a cheese blend if you prefer.
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1 cup frozen peas and carrots — These add color, texture, and subtle sweetness. Feel free to use fresh veggies or swap for other favorites like green beans or corn.
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2 cups sour cream — This is key for the creamy texture and slight tang that balances the flavors perfectly. Greek yogurt can be used as a substitute for a lighter option.
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½ cup canned corn, drained — Sweet corn kernels add bursts of flavor and a lovely texture contrast. Fresh corn works wonderfully too in season.
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1 can cream of chicken soup — This helps bind everything together and adds a comforting, savory richness. If you want a homemade touch, you can substitute with a simple béchamel or cream sauce.
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3 cups shredded chicken — Cooked, shredded chicken breast or thigh works best. Rotisserie chicken makes this recipe super quick!
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⅓ cup milk — Adds moisture and lightens the creamy mixture. Any type of milk works, including dairy-free alternatives.
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2 cups bread crumbs — For the topping, breadcrumbs toast up to a perfect crunch that contrasts the creamy filling underneath. Panko breadcrumbs give an extra crispy texture if you like.
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Salt and pepper to taste — Essential seasonings to bring all the flavors together.
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