Description

This Hashbrown Chicken Casserole is a comforting and satisfying dish combining tender shredded chicken, crispy hashbrowns, and a creamy, cheesy sauce baked to golden perfection. Perfect for a family dinner, it blends savory flavors with textures that please the palate, making it a timeless classic casserole recipe.

Ingredients

Scale

Chicken Mixture

3 cups cooked, shredded chicken
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
2 tablespoons chopped fresh chives or green onions

Base and Topping

1 (30-oz) package frozen hashbrown potatoes
¼ cup grated Parmesan cheese
Remaining shredded sharp cheddar cheese (about ¾ cup)

Instructions

Preheat oven and prep ingredients: Preheat your oven to 375°F (190°C). Dice the onion finely and mince the garlic cloves. If your cooked chicken is not already shredded, shred it now. Pat the frozen hashbrowns dry using paper towels to remove any excess moisture, which helps achieve a crispier texture during baking.
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 the mixture is smooth and well combined. Stir in the minced garlic, smoked paprika, salt, and black pepper to taste. Allow this sauce mixture to sit for 2 minutes to let the flavors meld.
Combine chicken and cheese with sauce: Add the shredded chicken and half of the shredded cheddar cheese to the sauce mixture. Gently fold everything together until the chicken is evenly coated with the creamy sauce and cheese.
Assemble the casserole: Grease a 9×13-inch baking dish to prevent sticking. Evenly spread the dried hashbrowns at the bottom of the dish. Spoon the chicken and sauce mixture evenly over the hashbrowns and smooth the top with a spatula. Sprinkle the remaining shredded cheddar cheese along with the grated Parmesan cheese evenly over the casserole surface.
Bake and finish: Place the casserole in the preheated oven and bake for 30–35 minutes, or until the edges are bubbly and the cheese on top turns a deep golden brown. If the topping begins to brown too quickly, tent the casserole loosely with foil during the last 10 minutes to prevent burning. After baking, remove from the oven and let it rest for 5 minutes. Finally, garnish with the chopped fresh chives or green onions before serving to add a fresh burst of flavor and color.

Notes

Patting the hashbrowns dry is crucial to avoid a soggy casserole.
If you prefer a milder flavor, reduce or omit the smoked paprika.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
You can substitute sour cream with Greek yogurt for a tangier twist and additional protein.
Using sharp cheddar cheese enhances the depth of flavor but mild cheddar works well too.

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

Keywords: hashbrown chicken casserole, chicken casserole, cheesy chicken casserole, baked casserole, comfort food, easy dinner, family meal