Chicken hashbrown casserole is a true comfort food favorite. Even better, this recipe is as easy as combining the ingredients and setting them to bake.
Chicken Hashbrown Casserole
When you’re craving pure comfort food, chicken hashbrown casserole is just what the doctor ordered. Rich, creamy and flavorful, this casserole requires minimal effort—it’s simply a matter of having the right ingredients on hand, putting them together in a baking dish and sticking it in the oven.
This recipe is also versatile. You can make it vegetarian-friendly by substituting the chicken with your favorite vegetables and using veggie broth and soup products. On all counts, this hashbrown chicken casserole is a real winner of a dish.
Ingredients for Chicken Hashbrown Casserole
- Hash brown potatoes: Make things easy on yourself and get the frozen hashbrowns in a bag rather than chopping and peeling potatoes.
- Chicken: You’ll precook and dice your chicken before adding it to this dish.
- Mushroom stems and pieces:Â If desired, you can saute the mushrooms a bit before adding them to the casserole, as this will help cook out water and concentrate their flavor.
- Sour cream:Â Sour cream helps to balance the flavors of this dish and adds a welcome tang that cuts the richness.
- Chicken broth: Make a vat of chicken broth to have on hand for use in dishes like this one—the difference in flavor will be worth the effort. (But if using store-bought broth, get the low-sodium kind.)
- Condensed cream of chicken soup:Â Cream of mushroom would also work well here. Either way, add the soup without diluting it first.
- Chicken bouillon granules: As opposed to broth, chicken bouillon is super-concentrated, with an umami-like flavor.
- Onion:Â Take the time to finely chop the onion so the flavor is suffused throughout the dish.
- Sweet red pepper:Â Sweet red pepper, finely chopped, complements this dish well with its crisp taste and bright color.
- Garlic:Â Mince the garlic so the garlicky flavor is distributed evenly.
- Paprika:Â Smoked paprika adds complexity and nuance to this chicken hashbrown casserole.
- Almonds:Â Almonds give this dish a lovely crunch. Just note that they’re thinly sliced, not chopped.
Directions
Step 1: Assemble the potatoes
Preheat the oven to 350°F. Spread the potatoes in an ungreased 13×9-inch baking dish, then sprinkle them with salt and pepper.
Step 2: Combine the other ingredients
Sprinkle the chicken and mushrooms on top of the potatoes. In a bowl, combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic, then pour the mixture over the mushroom-chicken-potato mixture.
Step 3: Bake
Sprinkle the assembled casserole with paprika and almonds. Bake, uncovered, until heated through, 50 to 60 minutes.
Chicken Hashbrown Casserole Variations
- Add different veggies: If you want to increase the veggie component, add broccoli, peas, corn or a mix of all these.
- Swap beef for the chicken: You can use ground beef in place of the chicken, if you’d prefer. Cook the beef separately, break it into crumbles and drain it before adding it to the casserole.
How to Store Chicken Hashbrown Casserole
After cooking, let this dish cool completely, then store it in airtight containers in the fridge. It will last for up to three days.
Can you freeze chicken hashbrown casserole?
Some casseroles are well-suited for freezing, but this isn’t the case for rich, dairy-heavy casseroles like this one. Sour cream, particularly, won’t hold up well in the freezer. It’s best to eat this dish right away or within a couple of days after it’s been stored in the fridge.
Chicken Hashbrown Casserole Tips
Can I double this recipe?
Yes, you can double this recipe and use two baking dishes to cook it in if you’re feeding a large group.
Can I make this recipe vegetarian?
Yes. Sub the chicken broth and bouillon for the veggie kind, use cream of mushroom soup in place of cream of chicken, and replace the cooked chicken with more fresh vegetables.
What should I serve with chicken and hashbrown casserole?
Go with something light and healthy, like a garden salad with a homemade vinaigrette.
Chicken Hashbrown Casserole
Prep Time
10 min
Cook Time
50 min
Yield
8 servings
Ingredients
- 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups diced cooked chicken
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 cup sour cream
- 2 cups chicken broth or stock
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2 teaspoons chicken bouillon granules
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped sweet red pepper
- 1 garlic clove, minced
- Paprika
- 1/4 cup sliced almonds
Directions
- Preheat oven to 350°. Spread potatoes in an ungreased 13x9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.
- Sprinkle with paprika and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Nutrition Facts
1-1/4 cups: 346 calories, 15g fat (6g saturated fat), 73mg cholesterol, 1164mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 26g protein.
The first time I served this Chicken Hash Brown Casserole was to a family with five children. The kids and the adults loved it! This is one recipe I often make for parties—it goes a long way, and all ages enjoy it. —Ruth Andrewson, Leavenworth, Washington
Recipe Creator
