Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C).
2. Prepare the Base
Spread hashbrowns evenly in your baking dish.
3. Mix the Filling
In a large bowl, combine chicken, sour cream, cream of chicken soup, cheese, peas & carrots, corn, milk, salt, and pepper until well mixed.
4. Assemble the Casserole
Spread the chicken mixture evenly over the hashbrowns. Top with breadcrumbs.
5. Bake to Golden Perfection
Bake for 1 hour until the topping is crisp and the casserole is bubbly.
Serving Suggestions
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Serve with a fresh green salad for balance.
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Pair with steamed broccoli or roasted Brussels sprouts.
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Add biscuits or crusty bread for a complete meal.
Tips for the Best Results
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Use pre-shredded rotisserie chicken for speed.
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Let the casserole rest 5 minutes before serving — it sets up beautifully.
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Toast breadcrumbs in butter before topping for extra crunch.
Storage Instructions
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Refrigerator: Store leftovers up to 4 days in an airtight container.
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Freezer: Assemble but don’t bake. Cover tightly and freeze for up to 3 months. Thaw overnight, then bake as directed.
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Reheat: Cover with foil and bake at 350°F until warmed through.
Frequently Asked Questions
Q: Can I use cubed hashbrowns instead of shredded?
Yes — just note the texture will be slightly chunkier.
Q: Can I make it ahead?
Absolutely! Assemble in the morning, refrigerate, then bake before dinner.
Q: What’s the best way to make it lighter?
Use light sour cream and reduced-fat cheese, and cut breadcrumbs in half.
Conclusion
This Hashbrown Chicken Casserole is everything you want in a weeknight dinner — easy, comforting, and guaranteed to bring everyone to the table. Whether you’re serving it for family or friends, it’s bound to become a repeat request.
