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Creamy, comforting, and made for feeding a crowd, this Chicken Hash Brown Casserole is the kind of dish that brings everyone straight to the table! With tender chicken, cheesy potatoes, and a buttery, crunchy topping, it’s a tried-and-true favorite that never disappoints.
Why you’ll love this Chicken Hash Brown Casserole
If there’s one thing I know for sure, it’s that casseroles are always a win. When you’ve got chicken, potatoes, and cheese all together in one dish, you’re already halfway to dinnertime success! This is the kind of recipe I pull out when I’m hosting, feeding a crowd, or just need something comforting that I know everyone will love.
The best part is that this chicken hash brown casserole is actually easy to make. No fancy steps, no hard-to-find ingredients, just good, honest comfort food. It’s similar to favorites like my Broccoli and Chicken Casserole or my Creamy Chicken Noodle Casserole, but with hearty hash browns that make it filling enough for a full meal.
And let me tell you, once that casserole comes out of the oven bubbly, golden, and smelling downright amazing, you’ll know you made the right choice! There’s nothing to dislike here, and I can just about promise your family will clean their plates… and definitely ask for seconds!
Here’s what makes this special:
❥ Creamy Comfort: Between the soup, sour cream, and cheese, every bite is rich and oh so comforting!
❥ Chicken + Potatoes Combo: It doesn’t get more delicious than tender chicken and hearty hash browns baked together!
❥ Feed a Crowd: This feeds eight easily and is perfect for potlucks, holidays, or Sunday supper!
❥ Easy & Approachable: Simple ingredients, simple steps, and big flavor! Just the way Southern cooking should be.
Ingredients You’ll Need
- Cream of Chicken Soup: Creates the creamy base and adds classic casserole flavor. If you prefer not to use canned soup, you can use my Homemade Cream of Mushroom.
- Sour Cream: Adds richness and a slight tang that balances the flavors!
- Mayonnaise: Makes the casserole extra creamy without tasting heavy.
- Whole Milk: Helps loosen the mixture so it bakes evenly!
- Kosher Salt & Black Pepper: Season to taste.
- Cooked Shredded Chicken: Rotisserie chicken works beautifully here, but you can use leftover chicken. Just make sure it is seasoned well for the best flavor.
- Shredded Cheddar Cheese: Sharp cheddar cheese is my personal favorite here.
- Frozen Shredded Hash Browns: Hearty, filling, and perfect for casseroles!
- Corn Flakes: Lightly crushed for the perfect crunchy topping.
- Butter: Melted and mixed with the topping to help it crisp up in the oven.
How to Make Chicken Hash Brown Casserole
Step 2 | Combine the Sauce
In a large bowl, mix together cream of chicken soup, sour cream, mayonnaise, milk, salt & black pepper, whisk until smooth and creamy.
Step 3 | Make the Filling
Add the shredded cheddar cheese, hash browns, cooked and shredded chicken and mix to combine.
Step 4 | Transfer to Baking Dish
Pour the chicken mixture into the bottom of the prepared baking dish.
Step 5 | Make the Crunchy Topping
In a bowl, combine crushed corn flakes and melted butter, stirring until the mixture is blended. Then evenly spread the topping over the chicken mixture.
Step 6 | Bake
Bake uncovered for 50-60 minutes until bubbly and golden brown.
Step 7 | Let it Rest & Enjoy!
Remove from the oven and let it set up for 5-10 minutes. Enjoy!
Variations and Substitutions
- Swap the topping. You can use buttery crackers like Ritz or even crushed potato chips or potato sticks if you don’t have cornflakes.
- Change the cheese! Colby Jack or a cheddar blend works great for a milder flavor.
- Use leftover turkey! You can use any leftover chicken or turkey you have on hand. This is a fantastic way to repurpose holiday leftovers!
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Expert Tips
These are all the best tips I use for the best chicken hash brown casserole!
- Tent if needed. Keep an eye on the casserole, and if the topping browns too quickly, loosely cover with foil during the last part of baking!
- Use freshly shredded cheese. If possible, I recommend shredding your own cheese from a block of cheese. It melts better and gives a smoother, creamier texture!
- Don’t rush the rest time! Always let the casserole rest 5 to 10 minutes after baking to make slicing and serving much easier!
What to Serve with Chicken Hashbrown Casserole
This chicken and hash brown casserole is a whole meal on its own! That being said, you can pair it with sides for a more well-rounded meal. It pairs well with Southern Style Green Beans, Cornbread Muffins, or Homemade Dinner Rolls. It also goes well with a side salad like my Olive Garden Copycat House Salad!
Recipe FAQs
I recommend fully cooking the chicken before adding it to the casserole to ensure everything bakes evenly and safely. Using raw chicken can also thin the sauce and prevent the casserole from achieving a rich, creamy texture. If you use raw chicken, cook it to an internal temperature of 165℉.
Yes, you can substitute the mayonnaise with additional sour cream if you prefer. Keep in mind the casserole may be slightly less rich, but it will still be creamy and flavorful.
One of the biggest mistakes is using bland or unseasoned chicken, which can make the whole dish fall flat. Another common issue is adding frozen ingredients straight from the freezer or skipping the rest time after baking, both of which can lead to a watery or loose casserole.
More Casserole Recipes to Try
Chicken Hashbrown Casserole
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Ingredients
- 10.5 ounce cream of chicken soup
- 8 ounces sour cream
- 1 cup mayonnaise
- ½ cup whole milk
- 1 teaspoon kosher salt - or to taste
- ½ to 1 teaspoon black pepper - or to taste
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 15 ounces frozen shredded hashbrowns - mostly thawed
- 3 heaping cups corn flakes - crushed (you want these lightly crushed into pieces – not dust) i measure cornflakes then crush
- 4 tablespoons butter - melted
Instructions
- Preheat oven to 350℉. Then lightly spray a 9 X 13 baking dish with cooking spray and set aside.
- Make Chicken Filling: In a large bowl, mix together cream of chicken soup, sour cream, mayonnaise, milk, salt & black pepper, whisk until smooth and creamy. Add the shredded cheddar cheese, hash browns, cooked and shredded chicken and mix to combine.
- Pour the chicken mixture into the bottom of the prepared baking dish.
- Make Crunchy Topping: In a bowl, combine crushed corn flakes and melted butter, stirring until the mixture is blended. Then evenly spread the topping over the chicken mixture.
- Bake uncovered for 50-60 minutes until bubbly and golden brown.
- Remove from the oven and let it set up for 5-10 minutes. Enjoy!
Notes
- Tent if needed. Keep an eye on the casserole and if the topping browns too quickly, loosely cover with foil during the last part of baking!
- Use freshly shredded cheese. If possible, I recommend shredding your own cheese from a block of cheese. It melts better and gives a smoother, creamier texture!
- Don’t rush the rest time! Always let the casserole rest 5 to 10 minutes after baking to make slicing and serving much easier!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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