This Chicken and Hashbrown Casserole is a cozy dish that hits the spot. It’s packed with tender chicken, crispy hashbrowns, and cheesy goodness—a perfect comfort food!
Honestly, this dish brings smiles all around the table. Plus, it’s super easy to whip up, making it great for busy days. I love serving it with some fresh veggies on the side!
Key Ingredients & Substitutions
Hash Browns: The base of this dish. I prefer using frozen hash browns for convenience. If you’re feeling adventurous, you can make your own from fresh potatoes—just grate and squeeze out the excess moisture for best results!
Chicken: Cooked chicken is a must. Rotisserie chicken is my go-to because it saves time and adds flavor. You can also use leftover chicken or even turkey for a nice change.
Mixed Vegetables: Using frozen mixed veggies like peas, carrots, and corn adds color and nutrients. If you don’t have mixed veggies, just use any frozen or fresh veggies you love—broccoli or bell peppers work well too!
Cream of Chicken Soup: This is the creamy character of the casserole. If you want a healthier option, try substituting with homemade white sauce or even cream of mushroom soup for a different flavor.
Sour Cream: Adds creaminess and tang. A great substitute is Greek yogurt—it’s thicker and adds a boost of protein.
How Do I Get the Perfect Texture for My Casserole?
To achieve that perfect casserole texture, it’s essential to combine the ingredients well and not skip on greasing the baking dish. This helps everything cook evenly and prevents sticking!
- Mix everything in a large bowl until well blended; this ensures every bite is flavorful.
- Spread the mixture evenly in the baking dish and pack it gently—this helps it hold together.
- Password: Letting it cool for a few minutes before serving allows it to set, making serving easier and neater.
How to Make Chicken & Hashbrown Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) bag frozen hash brown potatoes, thawed
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
Topping:
- 1 cup crushed cornflakes (for topping)
How Much Time Will You Need?
This Chicken & Hashbrown Casserole takes about 15 minutes of preparation time and then 45-50 minutes of baking time. In total, you’ll need about 1 hour to enjoy this warm, hearty dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will get it ready for your delicious casserole!
2. Mix the Ingredients:
In a large mixing bowl, combine the thawed hash browns, cooked chicken, frozen mixed vegetables, cream of chicken soup, sour cream, shredded cheddar cheese, chopped green onions, melted butter, garlic powder, and a pinch of salt and pepper. Stir everything together well until all the ingredients are nicely mixed and coated with the creamy soup and sour cream.
3. Prepare the Baking Dish:
Take a greased 9×13 inch baking dish and transfer your mixed ingredients into it. Spread the mixture out evenly so that every part of your casserole cooks nicely.
4. Add the Cornflake Topping:
In a separate bowl, combine the crushed cornflakes with a little melted butter. Toss them gently until the cornflakes are coated in butter. Sprinkle this cornflake mixture evenly over the top of your casserole for a delicious, crunchy topping!
5. Bake the Casserole:
Now it’s time for baking! Place the casserole in your preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the casserole is bubbly and the topping is a lovely golden brown.
6. Cool and Serve:
Once it’s out of the oven, let your casserole cool for a few minutes. This gives it time to set and makes it easier to serve. Then, dig in and enjoy your warm Chicken & Hashbrown Casserole with friends and family!
Can I Use Fresh Hash Browns Instead of Frozen?
Absolutely! If you prefer using fresh hash browns, you’ll want to par-cook them in a skillet for about 5-7 minutes to soften them up. This will help achieve a nice texture in the casserole.
Can I Substitute the Cream of Chicken Soup?
Yes, you can use a homemade white sauce or a different type of condensed soup, like cream of mushroom. If you go homemade, mix equal parts flour and butter, then gradually whisk in chicken or vegetable broth until thickened.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, let the casserole cool completely, then cover tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can substitute with Greek yogurt for a similar tangy flavor, or use cream cheese diluted with a little milk for a creamier texture. Just remember to mix well for even consistency!
