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Easy Hashbrown Chicken Casserole

A comforting and simple one-dish casserole made with frozen hashbrowns, cooked chicken, creamy soup, and cheese, perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb Southern-style frozen hashbrowns Use thawed hashbrowns or slightly thaw frozen ones for better mixing.
  • 2 cups shredded cheddar cheese
  • 1 cup frozen peas and carrots Feel free to add more vegetables like corn or diced bell peppers.
  • 1 can cream of chicken soup You can swap for cream of mushroom for a milder taste.
  • 1 cup cooked shredded chicken Using rotisserie chicken can save time.
  • 1/2 cup milk Can adjust amount for creaminess.
  • to taste Salt and pepper Use low-sodium soup to reduce saltiness.
  • Optional green onions for garnish Garnish adds flavor and visual appeal.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the cream of chicken soup, milk, salt, and pepper until smooth.
  3. Stir in the hashbrowns, chicken, peas, and carrots until everything is well combined.
  4. Spread half of the mixture into a greased 9×13 inch baking dish.
  5. Sprinkle half of the cheddar cheese on top.
  6. Layer the remaining hashbrown mixture over the cheese and top with the rest of the cheddar.
Baking
  1. Bake for 45-50 minutes or until the casserole is bubbling and the cheese is beautifully golden.
  2. Allow it to cool for a few minutes before serving.

Notes

Serve hot with a side of salad or steamed vegetables. This casserole can be stored in the fridge for 3-4 days or frozen for up to 2 months. To reheat, thaw overnight in the fridge.