Chicken Hashbrown Casserole
Chicken Hashbrown Casserole is comfort food with tender chicken, cheesy hash brown potatoes, and a creamy sauce, all under a crunchy buttery cornflake topping. It comes together with pantry staples and leftover or rotisserie chicken, and it’s a make ahead and freezer friendly lifesaver for busy weeks. Kid approved and always a hit at potlucks. Made with pantry staples, it comes together in about an hour and serves 8.
Every single time I make this, I double the batch. One to eat now and one to stash in the freezer for the kind of week where cooking is simply not going to happen.
You know the week I mean. I have them more often than I want to admit.
This chicken hashbrown casserole is the ultimate family favorite around here. Tender chicken, creamy cheesy potatoes, and a crunchy cornflake topping that everyone fights over.
The hungry house people love the gooey middle, I love the crispy top, and I love even more that I can throw it together with leftover chicken and a couple cans of soup. It’s the definition of feel good comfort food with almost no effort.
Best of all, it’s built for making ahead and pulling out of the freezer when the week goes sideways, which is always. If you love an easy chicken casserole, I have more you will file away too!
More Easy Chicken Casseroles
- 4 Ingredient Chicken and Stuffing – minimal prep slow cooker meal
- Chicken Bubble Up Casserole – chicken pot pie with biscuit topping
- Creamy Chicken Noodle Casserole – creamy comfort in one baked dish
- French Onion Chicken Casserole – caramelized onion with biscuit topping
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Hash Browns – Frozen shredded, diced, or cubed potatoes all work. The Southern style with peppers and onions is great too! Thaw and drain them well so the casserole isn’t watery.
Chicken – Be sure it’s cooked first and then cube or Shred The Chicken into bite-sized pieces. Use up leftover chicken or grab a rotisserie bird to make this come together fast.
Condensed Soup – A can each of cream of chicken and cream of mushroom makes the creamy sauce. Use two of the same if you prefer.
Cheese – Colby Jack has great flavor and melts really well. Cheddar or a Mexican blend work too. Grate or shred your own for even better melting.
Cornflakes – Use plain ones to make that crunchy topping. Crushed Ritz crackers make a more buttery swap.
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How To Make Chicken Hashbrown Casserole
- Preheat the oven to 350°F and grease a 9×13 casserole dish.
- In a large bowl, combine the thawed hash browns, shredded chicken, cream soups, shredded cheese, sour cream, milk, garlic salt, onion powder, and pepper. Mix until well combined.
- Spread the mixture evenly in the prepared dish.
- In a separate bowl, toss the crushed cornflakes with the melted butter. Sprinkle over the top of the casserole.
- Bake 45 to 50 minutes, until bubbly and the topping is golden brown. Let it cool a few minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Cool it completely, then store in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave until heated through.
Freezer: Assemble it, leave off the topping, and bake as usual. Cool to room temperature, wrap in plastic and foil, date it, and freeze up to 2 months. Thaw overnight, add the topping, and bake until hot and crunchy.
Make Ahead: Prep it ahead, but leave the cornflake topping off until just before baking so it stays crisp instead of going soggy.
Topping Tip: Always add the buttered cornflakes right before baking, never ahead, or they’ll turn soggy and no one wants that.
Variations
Ranch Version: Skip the spices and use a packet of Ranch Dressing Mix instead for a tangy twist.
Add Veggies: Stir in broccoli, peas, or diced bell pepper to sneak in vegetables and stretch it further.
Different Cheese: Swap the Colby Jack for cheddar, Monterey Jack, or a Mexican blend.
Buttery Topping: Use crushed Ritz crackers instead of cornflakes for a richer, more buttery crust.
Different Protein: Use leftover turkey or ham in place of the chicken.
Frequently Asked Questions
Yes, the refrigerated shredded hash browns in the green package work great. They may just cook a little faster, so keep an eye on it. Be sure to drain them too, if needed.
Absolutely. Assemble it (up to 3 days ahead) and refrigerate, but leave the cornflake topping off until right before baking so it stays crunchy.
Yes. Assemble and bake it without the topping, cool completely, wrap well, and freeze up to 2 months. Thaw overnight, add the topping, and bake until hot and crisp.
Yes, thaw and drain them first. Frozen or wet hash browns release water and make the casserole soggy.
Combine 1 part garlic powder with 3 parts salt for an easy homemade substitute.
If the cornflakes brown before the casserole is bubbly, tent it loosely with foil for the rest of the baking time.
Recipe Tips & Tricks
- Thaw and drain the hashbrowns well so the casserole isn’t watery.
- Use leftover chicken or a rotisserie chicken to cut the prep way down.
- Add the cornflake topping right before baking so it stays crunchy.
- Tent with foil if the top browns before the middle is bubbly
This Chicken Hashbrown Casserole recipe is cheesy, cozy, and the ultimate use for leftover chicken. Make a batch (or two) and skip the delivery tonight!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Chicken Hashbrown Casserole Recipe
Ingredients
Casserole
- 30 ounces frozen hash browns thawed
- 3 cups chicken cooked and shredded
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 2 cups Colby Jack cheese shredded
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Toppings
- 3 cups cornflakes lightly crushed
- ½ cup butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish and set it aside.
- In a large mixing bowl, combine the thawed hash browns, shredded cooked chicken, cream of chicken soup, cream of mushroom soup, shredded cheese, sour cream, milk, garlic salt, onion powder, and pepper.
- Mix until well combined.
- Spread the mixture evenly in the prepared casserole dish.
- In a separate bowl, mix the crushed cornflakes and melted butter. Sprinkle this mixture over the top of the casserole.
- Bake for 45-50 minutes or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Thaw and drain the hashbrowns well so the casserole isn’t watery.
- Use leftover chicken or a rotisserie chicken to cut the prep way down.
- Add the cornflake topping right before baking so it stays crunchy.
- Tent with foil if the top browns before the middle is bubbly
Nutrition
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