Go Back
Chicken Hashbrown Casserole
Emily

Chicken Hashbrown Casserole

This Chicken Hashbrown Casserole is a cozy, family-favorite comfort dish — creamy, cheesy, and packed with chicken, veggies, and crispy Ritz cracker topping. Perfect for busy weeknights or Sunday dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups frozen hash browns, thawed slightly (about 8 ounces)
  • 2–3 cups cooked chicken, diced
  • 1/4 cup beef bacon bits
  • 1 cup shredded cheddar cheese
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup milk
  • 12 oz frozen mixed vegetables, thawed slightly
  • 1/8 tsp dried thyme
  • 12–14 crackers Ritz crackers (about half a sleeve), crushed
  • 1/2 cup shredded cheddar cheese (for topping)

Equipment

  • Mixing bowls
  • 7×11-inch baking dish
  • Spoon or spatula
  • Aluminum foil
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine hash browns, cooked chicken, beef bacon bits, 1 cup cheddar, mixed vegetables, cream of chicken soup, milk, and thyme. Stir until evenly mixed.
  3. Lightly grease a 7×11-inch baking dish. Spread the mixture evenly into the dish.
  4. In a small bowl, mix crushed Ritz crackers with 1/2 cup shredded cheddar cheese. Sprinkle evenly over casserole.
  5. Cover with aluminum foil and bake for 30 minutes.
  6. Remove foil and bake an additional 15 minutes until golden and bubbly.
  7. Let casserole rest 10–15 minutes before serving to firm up. Serve warm and enjoy!

Notes

Use rotisserie chicken for a quick shortcut. You can substitute cream of mushroom or cream of celery soup if preferred. For extra crunch, sprinkle a few more Ritz crackers or fried onions on top before baking.