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Hashbrown Chicken Casserole Recipe

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★★★★★

4.8 from 149 reviews

This Hashbrown Chicken Casserole is a comforting, classic dish featuring tender shredded chicken and crispy frozen hashbrowns baked together in a rich, creamy sauce made with sour cream, cream of chicken soup, and melted butter. Enhanced with aromatic garlic, smoked paprika, and sharp cheddar cheese, the casserole is topped with Parmesan cheese for a golden crunchy crust and fresh chives for a bright finish. Perfect for a hearty family meal, it combines layers of texture and flavor in every bite.

Ingredients

Scale

Main Ingredients

  • 3 cups cooked, shredded chicken
  • 1 (30-oz) package frozen hashbrown potatoes
  • 1½ cups shredded sharp cheddar cheese

Sauce Components

  • 1 cup sour cream
  • ½ cup whole milk
  • 1 (10.5-oz) can condensed cream of chicken soup
  • 2 tablespoons melted butter

Seasonings & Aromatics

  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Topping & Garnish

  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh chives or green onions

Instructions

  1. Preheat Oven and Prepare Ingredients: Preheat your oven to 375°F (190°C). Dice the onion and mince the garlic. If your chicken isn’t already shredded, shred the cooked chicken now. Pat the frozen hashbrowns dry with a paper towel to remove excess ice, helping them crisp in the oven.
  2. Make the Creamy Sauce: In a large mixing bowl, whisk together the sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth and well combined. This creamy base will coat the chicken and potatoes.
  3. Season the Sauce: Stir minced garlic, smoked paprika, salt, and freshly ground black pepper into the sauce. Let it rest for 2 minutes to allow the flavors to meld and deepen.
  4. Incorporate Chicken and Cheese: Fold the shredded chicken and half of the sharp cheddar cheese into the sauce gently, ensuring every piece of chicken is coated with the creamy mixture.
  5. Assemble the Casserole: In a greased 9×13-inch baking dish, spread half of the frozen hashbrowns evenly. Pour the chicken and sauce mixture over the hashbrowns, then top with the remaining hashbrowns. Sprinkle the remaining cheddar cheese over the top and finish with grated Parmesan cheese.
  6. Bake the Casserole: Place the casserole in the preheated oven and bake uncovered for 45-50 minutes, or until the top is golden brown, bubbly, and the hashbrowns are crispy on the edges.
  7. Garnish and Serve: Remove the casserole from the oven and let it sit for 5 minutes. Sprinkle chopped fresh chives or green onions on top to add a fresh, bright flavor before serving.

Notes

  • Patting the frozen hashbrowns dry is crucial to achieve a crispy texture instead of soggy.
  • You can substitute cooked rotisserie chicken for convenience.
  • Feel free to add additional veggies like diced bell peppers or mushrooms for more flavor and nutrition.
  • For a spicier variation, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.
  • Letting the casserole rest before serving helps it set, making it easier to slice and serve.

Keywords: hashbrown chicken casserole, creamy chicken casserole, comfort food casserole, baked chicken and potatoes, cheesy chicken hashbrown bake

Find it online: https://islawhite.com/hashbrown-chicken-casserole-recipe/