Here’s a creamy, cheesy, comforting Cheesy Chicken Hashbrown Casserole — the kind everyone goes back for seconds on. Super easy, dump-and-bake style!
🧀🍗 Cheesy Chicken Hashbrown Casserole
Serves: 6–8
Prep: 10 minutes
Bake: 45–55 minutes
Ingredients
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1 (30–32 oz) bag frozen shredded hashbrowns (thawed is best)
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2 cups cooked, shredded or diced chicken
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream
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2 cups shredded cheddar cheese (divided)
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1/2 cup melted butter
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1/2 cup milk
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1/2 small onion, finely diced (or 1–2 tsp onion powder)
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1 tsp garlic powder
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1/2 tsp black pepper
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1/2 tsp salt
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Optional add-ins: 1/2 cup bacon pieces, diced green chiles, or sliced green onions
⭐ Instructions
1. Preheat oven
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Heat oven to 350°F (175°C).
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Grease a 9×13 casserole dish.
2. Mix the base
In a large bowl combine:
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Cream of chicken soup
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Sour cream
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Melted butter
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Milk
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Onion
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Garlic powder
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Salt & pepper
Stir until smooth and creamy.
3. Add chicken, potatoes & cheese
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Add the shredded chicken
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Fold in the hashbrowns
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Stir in 1 1/2 cups cheddar cheese
Mix until evenly combined.
4. Assemble
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Spread mixture into prepared baking dish.
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Sprinkle remaining 1/2 cup cheese on top.
5. Bake
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Bake 45–55 minutes, until hot, bubbling, and golden on top.
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Let rest 5–10 minutes before serving.
💡 Tips & Variations
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Crispier top: Add crushed Ritz crackers mixed with 2 tbsp melted butter on top.
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Spicy version: Add jalapeños or pepper jack cheese.
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Extra creamy: Use 1/2 cup cream cheese blended into the sauce.
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Shortcut: Use rotisserie chicken and pre-shredded cheese.
If you want, I can also give you a Hashbrown Bacon Breakfast Casserole, Chicken Tater Tot Bake, or a Mexican
