why make this recipe
This casserole uses simple ingredients and cooks in one dish. It is warm, filling, and good for busy weeknights. You can make it ahead and bake when you need it. If you like easy comfort food, try this with an easy cowboy casserole on another night for variety.
introduction
Easy Hashbrown Chicken Casserole mixes frozen hashbrowns, cooked chicken, a creamy soup, and cheese. It needs little prep and tastes like home. This dish works well for families, potlucks, and meal prep. For a different baked chicken idea, see this chicken cordon bleu casserole.
how to make Easy Hashbrown Chicken Casserole
Follow the simple steps below to make this casserole. The oven does most of the work. The casserole turns golden and bubbly when it is done.
Ingredients :
- 2 lb Southern-style frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup
- 1 cup cooked shredded chicken
- 1/2 cup milk
- Salt and pepper to taste
- Optional: green onions for garnish
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cream of chicken soup, milk, salt, and pepper until smooth.
- Stir in the hashbrowns, chicken, peas, and carrots until everything is well combined.
- Spread half of the mixture into a greased 9×13 inch baking dish.
- Sprinkle half of the cheddar cheese on top of the hashbrowns.
- Layer the remaining hashbrown mixture over the cheese and top with the rest of the cheddar.
- Bake for 45-50 minutes or until the casserole is bubbling and the cheese is beautifully golden.
- Allow it to cool for a few minutes before diving in. Garnish with green onions if you want to elevate your dish!
how to serve Easy Hashbrown Chicken Casserole
Serve hot from the oven. Cut into squares and place on plates. Add a green salad or steamed vegetables on the side. For a hearty meal, serve with biscuits or crusty bread.
how to store Easy Hashbrown Chicken Casserole
Cool the casserole to room temperature. Cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 3-4 days. To freeze, wrap well and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Easy Hashbrown Chicken Casserole
- Use thawed hashbrowns or slightly thaw frozen ones so they mix evenly.
- Cook and shred the chicken ahead to save time.
- If you want more veggies, add corn or diced bell peppers.
- For a crunchy top, add crushed crackers or breadcrumbs with a bit of melted butter.
- Try flavors from other recipes like the french onion chicken orzo casserole to inspire new add-ins.
variation (if any)
- Swap cream of chicken for cream of mushroom for a milder taste.
- Use rotisserie chicken for fast prep.
- Add cooked bacon bits or ham for extra flavor.
- Stir in a little sour cream or cream cheese for a richer sauce.
FAQs
Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes. Grate and cook them a bit first so they are not too wet before mixing.
Q: Is this casserole freezer friendly?
A: Yes. Freeze before baking for best texture. Bake from thawed or add extra baking time if frozen.
Q: Can I use a different cheese?
A: Sure. Monterey Jack, Colby, or a mix will work well.
Q: How do I make it less salty?
A: Use low-sodium soup and less added salt. Taste the mix before baking and adjust.
Q: Can I make this vegetarian?
A: Replace chicken with cooked beans or extra veggies and use cream of mushroom or a vegetarian cream soup.
Conclusion
For another take on hashbrown and chicken baking, check this recipe called Easy Hash Brown Chicken Casserole – Home & Plate, which shows a classic version. You can also compare methods with this Chicken & Hash Brown Casserole – Ovenspiration to find tips you like.
Print
Easy Hashbrown Chicken Casserole
- Total Time: 65 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This warm and filling casserole combines frozen hashbrowns, cooked chicken, creamy soup, and cheese, making it perfect for busy weeknights.
Ingredients
- 2 lb Southern-style frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup
- 1 cup cooked shredded chicken
- 1/2 cup milk
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cream of chicken soup, milk, salt, and pepper until smooth.
- Stir in the hashbrowns, chicken, peas, and carrots until everything is well combined.
- Spread half of the mixture into a greased 9×13 inch baking dish.
- Sprinkle half of the cheddar cheese on top of the hashbrowns.
- Layer the remaining hashbrown mixture over the cheese and top with the rest of the cheddar.
- Bake for 45-50 minutes or until the casserole is bubbling and the cheese is beautifully golden.
- Allow it to cool for a few minutes before diving in. Garnish with green onions if desired.
Notes
For a crunchy top, add crushed crackers or breadcrumbs with melted butter. Can be made vegetarian by substituting chicken with beans or extra veggies.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: casserole, comfort food, easy recipe