Chicken Hashbrown Casserole

Chicken Hashbrown Casserole – Creamy, Cheesy & Perfectly Crispy on Top 🧀🍗

If you’re craving something warm, hearty, and ridiculously easy to make, this Chicken Hashbrown Casserole is your answer. It combines shredded chicken, crispy hashbrowns, gooey cheese, and a creamy sauce that brings everything together into one satisfying bite. Whether it’s for dinner, brunch, or meal prep, this dish is a family-favorite for good reason.

It’s also freezer-friendly, great for using leftover chicken, and gets that perfect golden crust on top that everyone loves!

Ingredients

2 cups cooked, shredded chicken
1 bag (about 30 oz) frozen hashbrowns (thawed)
1 can (10.5 oz) cream of chicken soup
1½ cups sour cream
2 cups shredded cheddar cheese
½ cup melted butter
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Optional topping: 1 cup crushed cornflakes or Ritz crackers + 2 tablespoons melted butter

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
Add in hashbrowns, shredded chicken, and 1½ cups of cheddar cheese. Stir until everything is well coated.
Spread the mixture evenly into a greased 9×13 inch baking dish.
If using the topping, mix crushed cornflakes or Ritz with melted butter and sprinkle on top.
Bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.
Sprinkle remaining cheese on top during the last 5 minutes if you want it extra cheesy.
Let it rest for 5–10 minutes before serving.

Tips

– Add cooked bacon bits, green onions, or jalapeños for extra flavor.
– You can substitute Greek yogurt for sour cream to lighten it up.
– This dish freezes well—just assemble and freeze before baking.