Comfort food doesn’t get much better than this hearty Chicken and Hashbrown Casserole. Crispy frozen hashbrowns combine with tender chicken, mixed vegetables and a creamy, cheesy sauce to create an easy, satisfying one-dish meal the whole family will request again and again.
The frozen hashbrowns provide a crisp, comforting base while the chicken and vegetables add texture and body. A creamy sour cream and condensed soup mixture ties everything together and keeps the casserole rich and flavorful.
This casserole is convenient and versatile. Use rotisserie chicken for speed, or shred leftover cooked chicken. No need to thaw the hashbrowns—just layer them frozen in the pan and bake. The result is a complete, warming meal that pairs well with a simple salad or steamed greens if you want a vegetable side.
Why this recipe works
It’s quick to assemble, feeds a crowd, and balances textures—crispy hashbrowns, tender chicken, soft vegetables and melted cheese. The creamy sauce keeps the bake moist and flavorful, making it a reliable family favorite.
Which chicken to use
Rotisserie chicken is ideal: it’s already cooked and easy to shred. Leftover roasted or baked chicken also works well.
Do I need to thaw the hashbrowns?
No. Add the hashbrowns to the casserole frozen; they’ll cook through in the oven and form a nicely textured base.
Storing leftovers
Once the casserole has completely cooled, cover tightly and refrigerate. It will keep for 3–4 days.
Freezing
You can prepare the casserole assembly and freeze it before baking, or bake it, cool to room temperature, then freeze. Properly wrapped, it will keep up to 4 months. Thaw in the refrigerator before baking or reheating.
Ingredients
3 cups cooked chicken, cubed or shredded
20 ounces frozen hashbrowns
6 ounces frozen peas and carrots
1 cup frozen sweet corn
½ tsp black pepper
½ tsp salt
2 cups sour cream
1 can condensed cream of chicken soup
⅓ cup milk
2 cups cheddar cheese, shredded
How to make Hashbrown Chicken Casserole
Step 1. Preheat the oven to 400°F.
Step 2. Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 3. In a large bowl combine the cooked chicken, peas and carrots, corn, salt and pepper. Add the cream of chicken soup, sour cream, milk and 1½ cups of the cheddar cheese. Stir until evenly combined.
Step 4. Spread the frozen hashbrowns in an even layer across the bottom of the prepared pan. Spoon the chicken and cheese mixture over the hashbrowns and spread gently to cover.
Step 5. Sprinkle the remaining ½ cup cheddar cheese over the top and add a layer of breadcrumbs if desired for extra crunch.
Step 6. Bake in the preheated oven for 60 minutes, until the top is golden and the casserole is bubbling around the edges.
Hashbrown Chicken Casserole
Method
Ingredients
- 3 cups cooked chicken, cubed or shredded
- 20 ounces frozen hashbrowns
- 6 ounces frozen peas and carrots
- 1 cup frozen sweet corn
- ½ tsp black pepper
- ½ tsp salt
- 2 cups sour cream
- 1 can condensed cream of chicken soup
- ⅓ cup milk
- 2 cups cheddar cheese, shredded
Method
- Preheat the oven to 400°F.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl combine chicken, peas and carrots, corn, salt, pepper, cream of chicken soup, sour cream, milk and 1½ cups of cheddar cheese. Stir until combined.
- Place frozen hashbrowns in the bottom of the prepared pan and spread into an even layer. Top with the chicken mixture.
- Sprinkle remaining cheddar cheese and breadcrumbs (optional) over the top.
- Bake 60 minutes, until bubbly and golden on top.
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