Chicken Hashbrown Cheese Casserole

When I want something warm and comforting that leaves everyone at the table happy and full, this chicken hashbrown casserole never fails. You get crispy edges, melty cheese, and creamy, tender chicken all packed into one simple baking dish. It is my go-to for potlucks, busy weeknights, and whenever I need to use up leftover chicken.

Ingredients

• Shredded hashbrowns: Choose frozen for convenience or fresh for extra crispiness. The casserole texture starts here
• Cooked chicken breast: Shred or chop into bite sized pieces. Use rotisserie chicken for the easiest prep
• Shredded cheddar cheese: Gives that rich meltiness everyone loves. Pick sharp cheddar for stronger flavor
• Sour cream: Adds tang and makes everything creamy. Choose full fat for the best texture
• Milk: Helps bind and smooth out the mixture. Whole milk gives a richer taste
• Butter melted: Makes the casserole silky and boosts flavor. Use real butter over margarine if you can
• Garlic powder: Rounds out the savory base. Go for fresh ground if possible
• Onion powder: Delivers that deep, classic casserole flavor
• Black pepper: A little zip to balance the richness. Fresh cracked has more aroma
• Salt: Brings out all the flavors. Taste as you go and use kosher salt for even seasoning
• Chopped green onions: Brightens the dish and looks beautiful sprinkled in
• Breadcrumbs: Adds crunch on top. Use homemade or store bought but fresh is always best

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit. This temperature crisps up the top while keeping the inside moist

Mix Base Ingredients:

In a large mixing bowl combine the shredded hashbrowns and shredded cooked chicken breast until evenly blended. Take your time so every bite gets both

Add Cheese:

Pour in the shredded cheddar cheese and mix well to create a melty blanket that holds everything together

Stir in Wet Ingredients:

Add the sour cream milk and melted butter. Stir until it is smooth and all the ingredients are gently coated in the creamy mix

Season the Mixture:

Sprinkle in the garlic powder onion powder black pepper and salt. Stir thoroughly to distribute the seasonings so you do not end up with salty pockets or bland bites

Add Green Onions:

Gently fold in the chopped green onions to keep them from getting smashed. They add color and fresh flavor

Fill the Baking Dish:

Grease a 9 by 13 inch baking dish to keep things from sticking. Pour in your mixture and use a spatula to spread it out evenly right to the edges

Prepare the Breadcrumb Topping:

In a small bowl mix breadcrumbs with a tablespoon of melted butter. Stir until all the crumbs look lightly coated so they crisp up in the oven

Top the Casserole:

Sprinkle the breadcrumb mixture evenly over the casserole for a crunchy golden topping that everyone will fight over

Bake:

Place the dish in your preheated oven. Let it bake for 30 to 35 minutes until the top is golden brown the melted cheese is bubbling around the edges and a bit of steam escapes when you move the dish

Cool and Serve:

Allow the casserole to rest for five minutes after baking so it cuts cleanly and does not burn your mouth with hot cheese

Enjoy:

Scoop out generous servings and watch it disappear. The mix of creamy center and crispy topping is irresistible

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My favorite part of this casserole is the golden crispy edge where cheese and hashbrowns meet the baking dish. My kids used to argue over who got the corner pieces. Our kitchen always smells amazing when this is in the oven and it feels like the official start of the weekend in our home

Storage Tips

Leftover casserole stores well in an airtight container in the fridge for up to three days. To preserve the crispy topping reheat in the oven at 350 degrees for ten to fifteen minutes. If you need a quick lunch microwave individual portions but the crust will be softer

Ingredient Substitutions

You can swap the chicken for cooked turkey or even ground beef for a heartier option. If you need a vegetarian version use cooked lentils and a plant based cheese. No sour cream Try Greek yogurt one to one for tang and creaminess. For extra crunch try Panko instead of regular breadcrumbs

Serving Suggestions

Pair slices of this casserole with a simple green salad for balance. Roasted green beans or buttery corn make excellent sides. Sometimes I serve it with sliced avocado or a dollop of salsa if we want a twist. For brunch a fruit salad rounds out the meal

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Cultural and Historical Notes

Hashbrown casseroles are a staple of American potlucks and breakfast tables. This recipe has evolved in my family from a classic church cookbook version. It is beloved across generations for its satisfying creaminess and because it stretches humble ingredients to feed many

Commonly Asked Questions

→ Can I make this casserole ahead of time?

Yes, assemble the casserole, cover, and refrigerate it up to a day ahead. Bake just before serving.

→ What can I use instead of chicken?

Cooked turkey or ground beef are great alternatives and add variety to the dish’s flavors.

→ How can I make the casserole creamier?

Stir in extra sour cream or substitute part of it with cream cheese for a creamier texture.

→ How should leftovers be stored?

Store covered in an airtight container in the refrigerator for up to 3 days and reheat before serving.

→ What sides pair well with this dish?

Serve with a crisp green salad, roasted vegetables, or steamed broccoli to round out the meal.