Easy Chicken Hash Brown Casserole
Cheesy chicken hash brown bake is loaded with flavor and easy to make. This one-dish casserole is a family favorite.
Easy, all-in-one chicken hash brown casserole is comforting, cheesy, creamy and ready in about an hour.
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Easy meals make the world go ’round, and it doesn’t get much easier than this chicken hash brown casserole.
I’m a sucker for a good casserole recipe and this one includes ingredients we always have on hand in our freezer: hash browns, frozen vegetables and leftover rotisserie chicken.
Pair it all with cream of chicken soup, sour cream and cheese for an incredible meal your family will ask for over and over again.
If you want flavor and simplicity but still crave a satisfying meal, this creamy chicken and hash brown casserole will hit the spot.
It’s filling but only requires a handful of common ingredients, and it’s a great way to use up leftovers.
Elevate this Recipe with Shredded Hashbrowns and Chicken
I love the simplicity of this creamy chicken and hash brown casserole but it’s really easy to customize it so it fits your family’s preferences.
- Chicken – We use leftover rotisserie chicken because it’s affordable and we always have some on hand. You can use any cooked chicken, including leftovers.
- Vegetables – Frozen veggies like corn, peas and carrots are a popular option. You could also use diced onion and peppers, frozen broccoli or any vegetables you love.
- Bacon – Cooked, crumbled bacon is a flavorful way to elevate this casserole.
- Ranch Dressing – Add a packet of ranch dressing powder for even more flavor.
- Cheese – Substitute the shredded cheddar with your preferred cheese or cheese blend.
- Toppings – Replace the Ritz cracker topping with cornflakes, stuffing mix, or even croutons.
More Comfort Food Chicken Dishes:
- Oven-Baked Chicken and Dumpling Casserole
- Instant Pot Chicken Pot Pie
- Instant Pot Creamy Chicken and Rice
- Chicken and Bisquick Casserole
- Southern Style Chicken and Dumplings
- Chicken Cobbler Casserole
- No-Peek Chicken and Rice
- Chicken and Rice with Cream of Chicken Soup
- Bisquick Chicken Pot Pie
- Baked Chicken and Stuffing Casserole
How to Make Chicken Hash Brown Casserole
It’s really easy to make this simple meal!
Ingredients You’ll Need:
- Cream of Chicken Soup
- Sour Cream
- Milk
- Salt and Black Pepper
- Frozen Shredded Hash Browns
- Cooked Chicken
- Shredded Cheddar Cheese
- Frozen Mixed Vegetables
- Ritz Crackers
How to Make It:
(Full printable recipe card is available below)
Prepare the equipment. First, you’ll preheat the oven to 350F. Grease a 9×13 baking dish with nonstick cooking spray.
Prepare the soup mixture. Next, you’ll stir or whisk together the cream of chicken soup, sour cream, and milk in a large bowl. Season with salt and black pepper.
Add veggies and chicken. Then, you’ll stir in the hash browns, chicken, 1 cup of cheddar cheese, and frozen vegetables, mixing gently to combine.
Transfer the mixture to the prepared casserole dish.
Bake the casserole. Last, you’ll sprinkle the remaining shredded cheese over the top of the casserole, then top with crushed crackers.
Bake for about an 1 hour, until the cheese is melted, crackers are toasty golden-brown, and the casserole is nice and bubbly.
Notes and Adaptations:
- If using canned cream of chicken soup, do not mix the condensed soup with water. Just add it straight from the can.
- I love this recipe for homemade cream of chicken soup if you want to make your own. You can also make a gluten-free version if needed.
- Rotisserie chicken works great in this recipe. You can also cook frozen chicken breasts in the Instant Pot.
- Feel free to use bread crumbs or crushed corn flakes instead of Ritz crackers, if preferred.
- Check out our list of easy recipes you can make with rotisserie chicken for more easy dinner ideas.
Recommended Equipment:
Chicken Hash Brown Casserole
Chicken hash brown casserole is a comfort food classic that comes together quickly! It's an easy meal that satisfies.
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup OR approx. 2 cups homemade cream of chicken soup (see note below)
- 1 cup sour cream
- ½ cup milk
- Salt and black pepper, to taste
- 26-oz package of frozen shredded hash browns
- 2 cups diced or shredded cooked chicken
- 2 cups shredded cheddar cheese, divided
- 1 (12 ounce) bag frozen mixed vegetables
- 1 sleeve Ritz crackers, crushed
Instructions
- Preheat the oven to 350F. Grease a 9x13 baking dish with nonstick cooking spray.
- In a large bowl, stir or whisk together the cream of chicken soup, sour cream, and milk. Season with salt and black pepper.
- Stir in the hash browns, chicken, 1 cup of cheddar cheese, and frozen vegetables, mixing gently to combine.
- Transfer the mixture to the prepared casserole dish. Sprinkle remaining shredded cheese over the top of the casserole, then top with crushed crackers.
- Bake for 1 hour.
- When cook time is complete, remove from oven and allow to cool for 10 minutes before serving.
Notes
- If using canned cream of chicken soup, do not mix the condensed soup with water. Just add it straight from the can.
- I love this recipe for homemade cream of chicken soup if you want to make your own. You can also make a gluten-free version if needed.
- Rotisserie chicken works great in this recipe. You can also cook frozen chicken breasts in the Instant Pot.
- Feel free to use bread crumbs or crushed corn flakes instead of Ritz crackers, if preferred.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 84mgSodium: 851mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 18g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your easy dinner board on Pinterest!
This looks yummy! I was wondering if it freezes well, and if so, how would you suggest doing it? Thank you!
Hi Amy! I haven’t tried freezing it, so I can’t say for sure. I know regular hash brown casserole can often be frozen, so this version might be fine as well–I’m just not sure how the texture would change after thawing. But if I were testing it out, I’d try freezing after baking, as that might yield the best texture. I’d bake it first, let it cool completely, then wrap it well and freeze. I’d let it thaw before reheating in the oven or microwave. If you give it a try, I’d love to hear how it works out for you! 🙂
Would half the bag of hashbrowns and 1 cup of homemade cream of chicken soup work to cut this recipe in half? There is only 2 of us and just need a serving each for dinner and lunch tomorrow
Hi Melinda! I think that would work fine–I would put everything in an 8×8″ or 9×9″ pan instead of a 9×13″ if you’re cutting it in half. Enjoy! 🙂