Description

This Hashbrown Chicken Casserole recipe is a comforting, classic dish that combines tender shredded chicken, crispy hashbrowns, and a creamy cheesy sauce. Baked to golden perfection and topped with sharp cheddar and Parmesan cheeses, it’s an easy, satisfying meal perfect for family dinners or potlucks.

Ingredients

Scale

Chicken Mixture

3 cups cooked, shredded chicken
1½ cups shredded sharp cheddar cheese, divided
1 cup sour cream
½ cup whole milk
1 (10.5-oz) can condensed cream of chicken soup
2 tablespoons melted butter
½ cup finely diced onion
2 cloves garlic, minced
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives or green onions (for garnish)

Hashbrown Base and Topping

1 (30-oz) package frozen hashbrown potatoes
¼ cup grated Parmesan cheese

Instructions

Preheat oven and prep ingredients: Preheat the oven to 375°F (190°C). Dice the onion finely, mince the garlic cloves, and shred any cooked chicken if not already prepared. Pat the frozen hashbrowns with paper towels to remove excess moisture, ensuring they bake up crispy.
Make the creamy sauce: In a large mixing bowl, whisk together the sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth. Stir in the minced garlic, smoked paprika, and a pinch of salt and freshly ground black pepper. Allow this mixture to rest for 2 minutes to let the flavors meld.
Combine chicken and cheese with sauce: Add the shredded chicken and half of the shredded sharp cheddar cheese to the creamy sauce. Fold gently to coat the chicken evenly without breaking it apart.
Assemble the casserole: Lightly grease a 9×13-inch baking dish. Spread the dried hashbrowns evenly across the bottom of the dish. Spoon the chicken and sauce mixture over the hashbrowns and smooth the top. Sprinkle the remaining cheddar cheese and the grated Parmesan cheese evenly over the surface.
Bake and finish: Bake the casserole in the preheated oven for 30–35 minutes, until the edges are bubbling and the cheese is golden brown. If the top starts to brown too quickly, tent loosely with aluminum foil for the last 10 minutes of baking. Remove from oven and let rest for 5 minutes before garnishing with chopped fresh chives or green onions. Serve warm.

Notes

Patting the hashbrowns dry helps achieve a crispier texture in the baked casserole.
Use sharp cheddar cheese for a more pronounced cheesy flavor; mild cheddar can be substituted but will yield a subtler taste.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
For a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese and milk.
If you want to add a crunchy topping, sprinkle some crushed cornflakes or breadcrumbs mixed with melted butter before baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: hashbrown casserole, chicken casserole, comfort food, cheesy casserole, baked casserole, easy dinner recipe