Hashbrown Chicken Casserole

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Golden, cheesy, and irresistibly creamy — Hashbrown Chicken Casserole is the ultimate comfort food your dinner table has been craving. This cozy bake combines the crispiness of hashbrowns with tender shredded chicken, all wrapped up in a velvety, cheesy sauce. Every bite is hearty and rich, making it a favorite for potlucks, family dinners, or any time you need a quick yet satisfying meal.

The top layer gets perfectly golden and crunchy in the oven, giving way to soft, savory layers underneath that melt in your mouth. It’s a budget-friendly, crowd-pleasing dish that requires minimal prep and packs serious flavor. Whether you’re feeding picky eaters or looking for a warm, nostalgic dish to wind down the day, this casserole brings comfort in every forkful.

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Ingredients for this Hashbrown Chicken Casserole

• 3 cups cooked shredded chicken (rotisserie or boiled works great)
• 1 (30 oz) bag frozen hashbrowns, thawed
• 1 can (10.5 oz) cream of chicken soup
• 1 ½ cups sour cream
• 2 cups shredded cheddar cheese
• ½ cup chopped onion (optional)
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups crushed cornflakes or butter crackers
• 4 tbsp melted butter
• Fresh parsley for garnish (optional)

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Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter to ensure easy cleanup and prevent sticking.

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Step 2: Mix the Creamy Base

In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, onion (if using), salt, and pepper. Stir until smooth and creamy — this is the savory heart of your casserole.

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Step 3: Add Chicken and Hashbrowns

Fold in the shredded chicken and thawed hashbrowns into the creamy mixture. Use a spatula or wooden spoon to gently mix everything until the hashbrowns and chicken are fully coated with the sauce.

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Step 4: Transfer to Baking Dish

Scoop the mixture into your prepared baking dish and spread it evenly, smoothing the top with your spatula. Make sure the filling is packed in but not too tightly — you want it fluffy, not dense.

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Step 5: Make the Crunchy Topping

In a small bowl, combine the crushed cornflakes or crackers with melted butter. Stir until evenly coated, then sprinkle the mixture evenly over the top of the casserole for that golden crunch.

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Step 6: Bake Until Golden and Bubbling

Place the casserole in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for about 5–10 minutes before serving.

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Step 7: Garnish and Serve

Top with chopped fresh parsley for a pop of color and freshness. Serve warm with a side salad or steamed veggies to complete the meal.

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Storage Instructions

Refrigeration:
Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerate for up to 4 days.

Freezing:
Hashbrown Chicken Casserole freezes wonderfully. To freeze, either wrap the entire (unbaked or baked) casserole tightly in plastic wrap and foil, or portion it into freezer-safe containers. Freeze for up to 3 months.

Reheating:
For best results, reheat in the oven at 350°F until warmed through (about 20–25 minutes). Individual servings can also be microwaved in 1-minute intervals until hot.

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Estimated Nutrition (Per Serving – Based on 8 Servings)

• Calories: ~420 kcal
• Protein: 22g
• Carbohydrates: 28g
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 670mg
• Fiber: 2g
• Sugar: 2g

(Note: Nutrition may vary based on brands and substitutions.)

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Frequently Asked Questions

1. Can I use fresh potatoes instead of frozen hashbrowns?

Yes, but they must be shredded and drained of excess moisture to prevent sogginess.

2. Is it okay to substitute Greek yogurt for sour cream?

Absolutely! Greek yogurt works great and adds extra protein while keeping the creamy texture.

3. Can I make this casserole ahead of time?

Yes, you can assemble it up to 24 hours in advance and store it in the fridge before baking.

4. What’s the best cheese to use?

Sharp cheddar is most common, but you can mix in Monterey Jack, mozzarella, or Colby for extra flavor.

5. How do I make it spicy?

Add chopped jalapeños, crushed red pepper flakes, or a dash of hot sauce to the filling for a kick.

6. Can I use canned chicken?

Yes, drained canned chicken is a quick and easy substitute, though fresh or rotisserie gives the best texture.

7. What can I use instead of cornflakes on top?

Crushed Ritz crackers, panko breadcrumbs, or even potato chips work as great crispy toppings.

8. Is this casserole gluten-free?

It can be made gluten-free by using gluten-free cream of chicken soup and cracker alternatives.

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