Description

This Hashbrown Chicken Casserole is a comforting and hearty dish, perfect for family dinners or potlucks. Combining shredded chicken, crispy hashbrowns, and a creamy cheese sauce, this baked casserole delivers a satisfying blend of flavors and textures topped with melted cheddar and Parmesan cheese for a golden crust.

Ingredients

Scale

Main 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

Sauce Ingredients

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

Topping

¼ cup grated Parmesan cheese

Instructions

Preheat oven and prep ingredients: Preheat your oven to 375°F (190°C). Dice the onion finely, mince the garlic cloves, and shred any cooked chicken if necessary. Pat the frozen hashbrowns dry with paper towels to remove excess moisture, which helps them crisp up nicely during baking.
Make the creamy sauce: In a large mixing bowl, whisk together sour cream, whole milk, condensed cream of chicken soup, and melted butter until smooth. Stir in the minced garlic, smoked paprika, and season with salt and freshly ground black pepper to taste. Let the mixture rest for 2 minutes to allow flavors to meld.
Combine chicken and cheese with sauce: Add the shredded chicken and half of the shredded sharp cheddar cheese into the sauce mixture. Fold gently until the chicken is fully coated with the creamy sauce and the cheese is evenly distributed.
Assemble the casserole: Grease a 9×13-inch baking dish lightly. Spread the dried hashbrown potatoes evenly on the bottom of the dish. Spoon the chicken and sauce mixture evenly over the hashbrowns, smoothing the top carefully. Sprinkle the remaining cheddar cheese, followed by the grated Parmesan cheese, over the surface for a rich, cheesy crust.
Bake and finish: Bake the casserole in the preheated oven for 30 to 35 minutes until the edges are bubbling and the cheese on top turns a deep golden brown. To prevent over-browning, you can loosely cover the casserole with foil during the last 10 minutes if needed. Once done, remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving to add a fresh, savory touch.

Notes

Patting the hashbrowns dry helps reduce sogginess and promotes crispiness in the casserole.
If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
For a lighter option, substitute sour cream with Greek yogurt and use reduced-fat cheddar cheese.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Keywords: hashbrown chicken casserole, comfort food, cheesy casserole, baked chicken dish, easy dinner recipe