Chicken Hashbrown Casserol

Imagine a dish that brings together creamy, cheesy comfort with the satisfying crunch of golden hashbrowns
and the tender juiciness of chicken. That’s exactly what this Chicken Hashbrown Casserole delivers.
Whether you’re preparing a cozy weekday dinner, a comforting weekend meal, or a brunch that impresses everyone,
this casserole is a guaranteed crowd-pleaser.

This recipe is more than just a meal — it’s a warm hug on a plate. Each forkful blends the softness of hashbrowns
with savory chicken, all held together by a rich, creamy cheese sauce. Caramelized onions and lightly sautéed bell
peppers add subtle sweetness and crunch, creating layers of flavor that make every bite irresistible.

Why This Recipe Stands Out

Comforting & hearty: Creamy, rich, and satisfying in every bite.
Simple & quick: Minimal prep and easy-to-find ingredients.
Versatile: Customize with extra veggies, spices, or cheese.
Family-friendly: Loved by both kids and adults.
Make-ahead friendly: Prep ahead and bake when ready.
Perfect year-round: Cozy in winter, hearty in autumn, and ideal for brunch in spring.

From the moment it begins baking, the aroma of melted cheese, savory chicken, and toasty hashbrowns fills your kitchen
with pure comfort. This casserole is more than food — it’s a memory in the making.

Ingredients for Chicken Hashbrown Casserole

3 cups cooked chicken, shredded or diced
1 (32 oz) bag frozen hashbrown potatoes, thawed
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese (divided)
1/2 cup butter, melted
1 medium onion, finely chopped
1 small bell pepper (any color), diced
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: 1/2 cup crushed cornflakes or Ritz crackers for topping
Optional: Fresh parsley for garnish

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

2. Sauté the Onions and Bell Peppers

In a skillet over medium heat, sauté the chopped onion and diced bell pepper in a small amount of butter or olive oil.
Cook until softened and slightly caramelized, about 5–7 minutes. This step enhances their flavor and sweetness.

3. Mix the Creamy Base

In a large bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
Stir until smooth and creamy.

4. Add the Hashbrowns & Chicken

Add the thawed hashbrowns, sautéed vegetables, 1 1/2 cups of cheddar cheese, and the cooked chicken to the bowl.
Gently fold everything together until evenly coated.

5. Transfer to the Baking Dish

Spread the mixture evenly into the prepared baking dish.
Top with the remaining 1/2 cup of shredded cheddar cheese.

6. Optional Crunchy Topping

For added texture, sprinkle crushed cornflakes or Ritz crackers over the top before baking.

7. Bake

Bake uncovered for 45–55 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

8. Let Rest & Serve

Allow the casserole to rest for 5–10 minutes before slicing. This helps it set and improves texture.
Garnish with fresh parsley if desired.

Storage & Make-Ahead Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze before or after baking for up to 2 months. Thaw overnight before reheating.
Reheat: Warm in the oven at 325°F (160°C) until heated through.

Optional Add-Ins

Cooked bacon or ham
Chopped broccoli or peas
Shredded Monterey Jack or mozzarella cheese
Dash of paprika or smoked paprika
Jalapeños for spice

Serve this casserole warm from the oven for the perfect creamy texture.
Let it rest a few minutes before slicing to maintain its shape and deepen the flavors.