Chicken and Hashbrown Casserole Recipe

Introduction

This Chicken and Hashbrown Casserole is a comforting, hearty dish perfect for family dinners. Combining tender chicken, crispy hashbrowns, and creamy soups, it delivers rich flavors and satisfying textures in every bite.

Ingredients

• 4–5 cups chopped cooked chicken (1 rotisserie chicken)
• 30 oz frozen hashbrowns
• 12 oz frozen mixed vegetables
• 10.5 oz cream of mushroom soup
• 10.5 oz cream of chicken soup
• 1 cup sour cream
• 1 tsp seasoning salt
• 1/2 tsp black pepper
• 1/2 sleeve Ritz crackers
• 4 tbsp butter

Instructions

1. Step 1: Preheat your oven to 350ºF and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Step 2: Spread the chopped cooked chicken evenly across the bottom of the prepared dish.
3. Step 3: Sprinkle the frozen mixed vegetables over the layer of chicken.
4. Step 4: In a large bowl, stir together the cream of mushroom soup, cream of chicken soup, sour cream, seasoning salt, and black pepper until well combined. Fold in the frozen hashbrowns gently.
5. Step 5: Spoon the hashbrown mixture evenly over the chicken and vegetables in the baking dish.
6. Step 6: Crumble the Ritz crackers over the top of the casserole to form a crunchy topping.
7. Step 7: Melt the butter and pour it evenly over the crumbled crackers.
8. Step 8: Bake the casserole in the preheated oven for 40 minutes, or until the top is golden and bubbly.
9. Step 9: Remove from the oven and garnish with chopped chives or green onions before serving.

Tips & Variations

• For added flavor, stir in a teaspoon of garlic powder or onion powder into the soup mixture.
• Use freshly chopped vegetables like bell peppers or peas instead of frozen mixed vegetables for a fresher taste.
• Substitute Ritz crackers with crushed cornflakes or breadcrumbs for a different crunchy topping.
• To make this dish lighter, replace sour cream with Greek yogurt.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF until warmed through, or microwave individual portions. For longer storage, freeze the casserole in a freezer-safe container for up to 2 months, thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can grate fresh potatoes and squeeze out excess moisture before adding them, but frozen hashbrowns save time and provide a consistent texture.

Is it possible to make this casserole ahead of time?

Absolutely! Assemble the casserole in the baking dish, cover it tightly, and refrigerate overnight. Bake as directed, adding a few extra minutes if baking straight from the fridge.

Chicken and Hashbrown Casserole Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This comforting Chicken and Hashbrown Casserole combines tender rotisserie chicken, crispy hashbrowns, mixed vegetables, and creamy soups into a hearty baked dish topped with buttery Ritz cracker crumbs. Perfect for a family dinner, this casserole is easy to prepare and delivers layers of satisfying flavors and textures.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 4–5 cups chopped cooked chicken (about 1 rotisserie chicken)
• 12 oz frozen mixed vegetables

Starch

• 30 oz frozen hashbrowns

Dairy and Soups

• 10.5 oz cream of mushroom soup (1 can)
• 10.5 oz cream of chicken soup (1 can)
• 1 cup sour cream
• 4 tbsp butter (for topping, melted)

Seasonings and Toppings

• 1 tsp seasoning salt
• 1/2 tsp black pepper
• 1/2 sleeve Ritz crackers (for crumb topping)

Instructions

1. Preheat and Prepare Dish: Preheat the oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Layer Chicken: Spread the chopped cooked chicken evenly across the bottom of the prepared baking dish, forming the base layer of the casserole.
3. Add Vegetables: Sprinkle the frozen mixed vegetables evenly over the chicken layer to add color and nutrition.
4. Mix Soups and Hashbrowns: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoning salt, and black pepper. Stir well to create a smooth mixture. Gently fold in the frozen hashbrowns until all ingredients are fully incorporated.
5. Assemble Casserole: Spoon the creamy hashbrown mixture evenly over the chicken and vegetable layers in the baking dish, spreading it out smoothly.
6. Add Cracker Topping: Crumble half a sleeve of Ritz crackers evenly over the top of the casserole for a crunchy topping.
7. Butter Crumbs: Melt 4 tablespoons of butter and drizzle it evenly over the crumbled crackers to help them brown and crisp during baking.
8. Bake: Place the casserole dish in the preheated oven and bake for 40 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
9. Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped chives or green onion if desired before serving.

Notes

• Use fresh rotisserie chicken for a flavorful and tender protein base.
• Frozen mixed vegetables can be substituted with fresh or your favorite vegetable blend.
• Adjust seasoning salt and black pepper to taste or dietary needs.
• If you prefer a crispier topping, broil the casserole for 2-3 minutes at the end of baking—watch carefully to prevent burning.
• This casserole can be prepared a day ahead and refrigerated; bake an additional 10 minutes if baking from cold.

Keywords: chicken casserole, hashbrown casserole, comfort food, baked casserole, rotisserie chicken recipe, easy dinner, creamy casserole