Hashbrown Chicken Casserole – A Creamy, Crispy Southern Classic

 


How to Make Hashbrown Chicken Casserole

Step-by-Step Instructions

  1. Preheat oven to 400°F.

  2. Layer frozen hashbrowns on the bottom of a greased 9x13 baking dish.

  3. In a large bowl, combine:

    • Shredded chicken

    • Sour cream

    • Cream of chicken soup

    • Cheese

    • Peas, carrots, corn

    • Milk

    • Salt & pepper

  4. Spread the creamy chicken mixture evenly over the hashbrowns.

  5. Top with breadcrumbs.

  6. Bake uncovered for 1 hour, until golden and bubbly.

  7. Serve hot and dig in!

What to Serve With This Casserole

  • A simple green salad with ranch dressing

  • Buttered green beans or steamed broccoli

  • Buttermilk biscuits or cornbread

  • Fresh fruit or fruit salad for a light finish

Pro Tips for the Best Casserole

  • No need to thaw the hashbrowns—just layer them in frozen!

  • Use a sharp cheddar for bold cheesy flavor.

  • Let the casserole rest 5–10 minutes before serving to help it set.

  • Want an extra crispy topping? Mix breadcrumbs with melted butter before sprinkling on top.

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.

  • Freezer: Freeze cooled casserole (whole or in portions) for up to 3 months.

  • Reheat: In the microwave or bake at 350°F until warmed through.

FAQ: Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Assemble it up to 24 hours ahead, cover tightly, and refrigerate. Just add 5–10 minutes to the bake time if it’s cold from the fridge.

What if I don’t have sour cream?

Plain Greek yogurt is a perfect substitute—and adds a little protein too!

Can I use a different cheese?

Yes! Monterey Jack, Colby, or a Mexican blend all work great.

How do I make it vegetarian?

Swap the chicken for sautéed mushrooms, cooked lentils, or more veggies and use cream of mushroom soup instead.