Cheesy Chicken Hashbrown Casserole

Creamy, golden, and pure comfort food—perfect for family dinners, potlucks, or make-ahead meals

⏱ Time

• Prep: 15 minutes
• Bake: 45–50 minutes
• Total: ~1 hour

🍽 Servings

6–8 servings

🧾 Ingredients

Main

• 1 (30 oz / 850 g) bag frozen hashbrowns (shredded or diced), thawed
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 2 cups shredded cheddar cheese (sharp preferred)
• 1 cup shredded mozzarella or Colby-Jack (optional, for extra melt)

Sauce

• 1 can (10.5 oz / 300 g) cream of chicken soup
• ½ cup sour cream
• ¼ cup milk
• 3 tbsp melted butter

Seasoning

• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp black pepper
• ¾ tsp salt (adjust to taste)

Topping (optional but recommended)

• ½ cup crushed cornflakes or buttery crackers
• 2 tbsp melted butter
• 1–2 tbsp chopped parsley (garnish)

👩‍🍳 Instructions

1. Preheat oven
   • Set oven to 375°F (190°C).
   • Grease a 9×13-inch baking dish.
2. Make the creamy base
   • In a large bowl, whisk together cream of chicken soup, sour cream, milk, and melted butter.
3. Season & mix
   • Stir in garlic powder, onion powder, paprika, salt, and pepper.
   • Add hashbrowns, cooked chicken, and 1½ cups of cheese. Mix well.
4. Assemble
   • Spread mixture evenly into the prepared baking dish.
   • Sprinkle remaining cheese on top.
5. Add crunchy topping (optional)
   • Toss crushed cornflakes/crackers with melted butter.
   • Sprinkle evenly over casserole.
6. Bake
   • Cover loosely with foil and bake 30 minutes.
   • Remove foil and bake 15–20 more minutes, until bubbly and golden brown.
7. Rest & serve
   • Let rest 5–10 minutes before serving.
   • Garnish with parsley if desired.

🥗 Nutrition Information (Per Serving – Approx.)

• Calories: 420 kcal
• Protein: 26 g
• Carbohydrates: 32 g
• Fat: 24 g
• Saturated Fat: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 720 mg

(Values vary by cheese and soup brand used)

🌰 Allergen Information

• Contains: Dairy (cheese, sour cream, butter), Wheat (soup, crackers)
• Gluten-Free Option: Use gluten-free soup & topping
• Nut-Free: Yes

 Q & A

Q: Can I use fresh potatoes instead of frozen hashbrowns?
✔ Yes. Grate potatoes, squeeze out excess moisture, and parboil for 5 minutes.

Q: Can I make this ahead of time?
✔ Absolutely. Assemble, cover, and refrigerate up to 24 hours. Bake when ready.

Q: Can I freeze it?
✔ Yes. Freeze unbaked up to 2 months. Thaw overnight before baking.

Q: What other proteins can I use?
✔ Turkey, ham, or cooked ground beef work well.

Q: How do I make it spicier?
✔ Add diced jalapeños, cayenne pepper, or pepper jack cheese.

❤️ Comfort Tip

For extra Southern-style richness, replace half the milk with heavy cream and add a sprinkle of smoked paprika on top before baking.

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

Latest posts by Sara Mitchell (see all)

• Copycat Taco Bell Mexican Pizza - May 18, 2026
• Thai Lime-Garlic Steamed Fish - May 18, 2026
• Zero-Point Creamy Chicken Salad (High-Protein & Guilt-Free) - May 18, 2026