When the chill settles in and the day feels long, nothing beats the comforting embrace of a warm casserole. This Chicken Hash Brown Casserole is exactly that kind of meal — a hug on a plate that feels like home.
I remember the first time I baked this dish. As it cooked, the kitchen filled with a rich, inviting aroma of melted cheese and roasted onions mingling with tender chicken and those crispy hash browns. When I finally pulled it out of the oven, the golden, crunchy topping beckoned me closer. Each spoonful was a mix of creamy, savory, and crunchy textures that made me pause and savor the moment. It’s the kind of meal that turns an ordinary evening into something special without any fuss.
- Combines tender chicken with crispy hash browns and a creamy cheese sauce for a satisfying texture contrast
- Comforting and hearty enough to feed a family or bring to potlucks
- Topped with buttery, crunchy cornflakes that add an irresistible finish
- Simple prep that fits easily into busy weeknights without sacrificing flavor
And if you’re worried about leftovers, this casserole keeps well in the fridge or freezer, making it a smart choice for planning ahead.
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Chicken Hash Brown Casserole
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
A comforting and hearty Chicken Hash Brown Casserole made with tender cooked chicken, crispy hash browns, creamy cheese sauce, and a crunchy topping. Perfect for a family dinner or potluck.
Ingredients
4 cups cooked chicken, shredded
1 (30 ounce) package frozen shredded hash browns, thawed
2 cups shredded sharp cheddar cheese
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup chopped yellow onion
1/2 cup melted butter
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups crushed cornflakes
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter or non-stick spray.
In a large mixing bowl, combine the shredded cooked chicken, thawed hash browns, shredded cheddar cheese, cream of chicken soup, cream of mushroom soup, sour cream, chopped onion, garlic powder, black pepper, and salt. Stir until all ingredients are well incorporated.
Transfer the mixture into the prepared casserole dish and spread evenly.
In a small bowl, mix the melted butter with the crushed cornflakes until the cornflakes are evenly coated.
Sprinkle the buttered cornflakes evenly over the top of the casserole.
Bake in the preheated oven for 55 to 60 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and allow to cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
FAQ
Can I make this casserole ahead of time? Absolutely! You can prepare it the night before and bake it fresh the next day, or freeze it for up to three months.
What can I substitute if I don’t have cornflakes? Crushed crackers or breadcrumbs work great as a crunchy topping.
Is this casserole freezer-friendly? Yes, it freezes beautifully. Just thaw overnight before reheating.
Ready to bring this cozy, comforting dish to your table? Scroll down to save the recipe and make your next dinner one to remember.