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Chicken Hashbrown Casserole

A comforting dish combining tender chicken and crispy hashbrowns in a creamy, cheesy mixture, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, shredded chicken Use leftover rotisserie chicken for quicker preparation.
  • 2 cups frozen hashbrowns Can use fresh hashbrowns if pre-cooked.
  • 1 can cream of chicken soup
  • 1 cup sour cream For extra creaminess, mix in a little more.
  • 1.5 cups sharp or medium cheddar cheese, shredded Feel free to swap for mozzarella or pepper jack.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Paprika, to taste Can add cayenne for extra spice.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, stir together the cream of chicken soup, sour cream, half of the shredded cheddar, diced onion, minced garlic, salt, pepper, and paprika until evenly combined.
  3. Fold in the shredded chicken and frozen hashbrowns, stirring gently.
Baking
  1. Spread the mixture evenly into the prepared baking dish and cover tightly with foil.
  2. Bake for about 35 minutes until hot and bubbling.
  3. Remove the foil and sprinkle remaining cheddar on top. Continue baking for another 20–25 minutes until cheese is melted and hashbrowns are golden brown.
  4. Optionally, broil for 1–2 minutes for a more browned top.
  5. Let rest for 5–10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage. Can be served with a fresh salad or steamed vegetables.