Chicken and Hashbrown Casserole Recipe

Introduction

This Chicken and Hashbrown Casserole is a comforting, hearty dish perfect for busy weeknights. Combining tender chicken, crispy hashbrowns, and creamy soup, it’s an easy crowd-pleaser that comes together quickly and bakes into a golden, delicious meal.

Ingredients

• 4-5 cups chopped cooked chicken (about 1 rotisserie chicken)
• 30 oz frozen hashbrowns
• 12 oz frozen mixed vegetables
• 10.5 oz cream of mushroom soup
• 10.5 oz cream of chicken soup
• 1 cup sour cream
• 1 tsp seasoning salt
• 1/2 tsp black pepper
• 1/2 sleeve Ritz crackers
• 4 tbsp butter

Instructions

1. Step 1: Preheat your oven to 350ºF and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Step 2: Spread the chopped cooked chicken evenly across the bottom of the prepared baking dish.
3. Step 3: Sprinkle the frozen mixed vegetables over the chicken layer.
4. Step 4: In a large bowl, stir together the cream of mushroom soup, cream of chicken soup, sour cream, seasoning salt, and black pepper. Fold in the frozen hashbrowns until well combined.
5. Step 5: Spoon the soup and hashbrown mixture evenly over the chicken and vegetable layers in the baking dish.
6. Step 6: Crumble the Ritz crackers over the top of the casserole.
7. Step 7: Melt the butter and pour it evenly over the crumbled crackers to create a crispy topping.
8. Step 8: Bake the casserole in the preheated oven for 40 minutes, until bubbly and golden on top.
9. Step 9: Remove from the oven and serve warm, garnished with chopped chives or green onions if desired.

Tips & Variations

• Use fresh or leftover chicken if you prefer, and swap mixed vegetables with your favorites like peas or broccoli.
• For a dairy-free version, substitute sour cream with a plant-based alternative and use dairy-free soups.
• Add a cup of shredded cheese to the topping for extra richness and flavor.
• To make it spicier, add a pinch of cayenne pepper or chopped jalapeños to the soup mixture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350ºF oven until heated through. For longer storage, freeze the casserole before baking or after cooking, then thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, peeled and shredded fresh potatoes can be used instead of frozen hashbrowns. Just make sure to squeeze out excess moisture before adding them to the mixture to avoid a soggy casserole.

Is it possible to make this casserole gluten-free?

Absolutely. Replace the Ritz crackers with gluten-free crackers or breadcrumbs, and ensure that the soups you use are labeled gluten-free.

Chicken and Hashbrown Casserole Recipe

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★★★★★

4.9 from 82 reviews

This hearty Chicken and Hashbrown Casserole combines tender cooked chicken, crispy hashbrowns, mixed vegetables, and creamy soups for a comforting baked dish topped with buttery Ritz crackers. Perfect for a family dinner, it’s easy to assemble and baked until golden and bubbly, making it a satisfying one-dish meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4–5 cups chopped cooked chicken (about 1 rotisserie chicken)

Vegetables

• 30 oz frozen hashbrowns
• 12 oz frozen mixed vegetables

Sauce

• 10.5 oz cream of mushroom soup
• 10.5 oz cream of chicken soup
• 1 cup sour cream
• 1 tsp seasoning salt
• 1/2 tsp black pepper

Topping

• 1/2 sleeve Ritz crackers, crumbled
• 4 tbsp butter, melted

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Layer Chicken: Spread the chopped cooked chicken evenly across the bottom of the prepared baking dish, creating a solid base layer.
3. Add Mixed Vegetables: Sprinkle the frozen mixed vegetables evenly over the chicken layer to add color and nutrition.
4. Make Hashbrown Mixture: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoning salt, and black pepper. Stir well until smooth. Fold in the frozen hashbrowns so they are well coated with the creamy mixture.
5. Assemble Casserole: Spoon the hashbrown mixture over the chicken and vegetable layers in the baking dish, spreading it out evenly.
6. Add Topping: Crumble half a sleeve of Ritz crackers over the top of the casserole. Then, drizzle the melted butter evenly over the crackers to help them brown crisply during baking.
7. Bake: Place the casserole in the preheated oven and bake for 40 minutes, or until the top is golden brown and bubbly.
8. Serve: Remove the casserole from the oven and optionally garnish with chopped chives or green onions before serving warm.

Notes

• You can use any cooked chicken, such as leftover rotisserie chicken or grilled chicken breasts.
• Frozen mixed vegetables can be substituted with fresh vegetables if preferred.
• For a lighter version, consider using reduced-fat sour cream or low-sodium soup alternatives.
• Let the casserole sit for 5 minutes after baking to set before serving for easier slicing.
• Adding fresh herbs like thyme or parsley can enhance the flavor further.

Keywords: Chicken casserole, hashbrown casserole, creamy chicken bake, easy dinner, comfort food