Name: Hashbrown Chicken Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked, shredded chicken; 1 (30-oz) package frozen hashbrown potatoes; 1½ cups shredded sharp cheddar cheese; ½ cup finely diced onion; 2 cloves garlic, minced; 2 tablespoons chopped fresh chives or green onions; 1 cup sour cream; ½ cup whole milk; 1 (10.5-oz) can condensed cream of chicken soup; 2 tablespoons melted butter; 1 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; ¼ cup grated Parmesan cheese

Ingredients

3 cups cooked, shredded chicken

1 (30‑oz) package frozen hashbrown potatoes

1½ cups shredded sharp cheddar cheese

1 cup sour cream

½ cup whole milk

1 (10.5‑oz) can condensed cream of chicken soup

2 tablespoons melted butter

½ cup finely diced onion

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

¼ cup grated Parmesan cheese

2 tablespoons chopped fresh chives or green onions

Instructions

Step 1: Preheat the oven to 375°F (190°C). Dice the onion, mince the garlic, and shred the cooked chicken if not already shredded. Pat the frozen hashbrowns with paper towels to remove excess moisture.

Step 2: In a large bowl, whisk together sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth. Stir in minced garlic, smoked paprika, salt, and pepper. Let the mixture rest for 2 minutes.

Step 3: Add the shredded chicken and half of the cheddar cheese to the sauce. Fold gently to coat the chicken evenly.

Step 4: Grease a 9×13‑inch baking dish. Spread the dried hashbrowns evenly over the bottom of the dish, then spoon the chicken and sauce mixture on top, smoothing the surface.

Step 5: Sprinkle the remaining cheddar cheese and grated Parmesan evenly over the casserole.

Step 6: Bake for 30–35 minutes until the edges bubble and the cheese topping turns a deep golden brown. If the top browns too quickly, cover with foil during the final 10 minutes of baking.

Step 7: Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving.

Tips & Variations

For extra crunch, mix some crushed cornflakes or breadcrumbs into the cheese topping before baking.

Substitute smoked paprika with regular paprika or a pinch of cayenne for a bit of heat.

Add cooked vegetables like peas or diced bell peppers to the chicken mixture for added color and nutrition.

Use leftover roast chicken or rotisserie chicken to save preparation time.

For a lighter version, use low-fat sour cream and reduced-fat cheese.

Storage

Store leftover casserole covered in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can shred fresh potatoes and pat them dry before using, but frozen hashbrowns are more convenient and provide consistent texture.

Is it necessary to use cream of chicken soup?

The condensed cream of chicken soup adds flavor and creaminess, but you can substitute with a homemade white sauce or cream of mushroom soup if preferred.