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Easy Hashbrown Chicken Casserole Recipe
Emily

Hashbrown Chicken Casserole

This creamy and cheesy hashbrown chicken casserole combines tender shredded chicken, veggies, and golden hashbrowns in one comforting dish. Perfect for family dinners or potlucks!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Southern-style frozen hashbrowns
  • 2 cups shredded cheddar cheese
  • 1 cup frozen peas and carrots
  • 2 cups sour cream
  • 1/2 cup canned corn, drained
  • 1 can cream of chicken soup
  • 3 cups shredded chicken
  • 1/3 cup milk
  • 2 cups bread crumbs
  • salt and pepper, to taste

Equipment

  • 9×13 baking dish
  • Large mixing bowl
  • Mixing spoon
  • Oven

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Spread the hashbrowns evenly in the bottom of a 9x13 baking dish.
  3. In a large bowl, mix together the shredded cheese, peas and carrots, sour cream, corn, cream of chicken soup, shredded chicken, milk, salt, and pepper until well combined.
  4. Layer the mixture over the hashbrowns.
  5. Top with bread crumbs and bake for 1 hour.
  6. Enjoy warm!

Notes

For a crispier topping, use crushed cornflakes or Ritz crackers instead of bread crumbs. You can also add diced onions or jalapeños for extra flavor. Leftovers reheat well the next day.