This hearty Chicken Hashbrown Casserole is the ultimate comfort food that combines crispy hashbrowns, tender chicken, and a creamy sauce topped with a crunchy cracker crust. Ready in under an hour, this crowd-pleasing dish is perfect for busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen. The combination of textures and flavors makes this a guaranteed family favorite!
Why You’ll Love This Recipe
- Ultimate Comfort Food: This casserole is like a warm hug on a plate – creamy, cheesy, and absolutely satisfying after a long day.
- Time-Saver: Using pre-cooked chicken and frozen veggies means minimal prep work, perfect for those evenings when you’re short on time but still want a home-cooked meal.
- Versatile: It’s easy to customize with whatever vegetables or proteins you have on hand – making it a perfect clean-out-the-fridge meal.
- Kid-Friendly: The familiar flavors and creamy texture make this a hit with even the pickiest eaters in your family.
Ingredients You’ll Need
- Frozen hashbrowns: These create the perfect base for our casserole, providing that wonderful potato texture without having to peel or shred potatoes yourself.
- Cooked chicken: A fantastic way to use up leftover rotisserie chicken or meal-prepped chicken breast. The protein makes this casserole filling and satisfying.
- Bacon bits: These add a smoky flavor that elevates the entire dish. You can use store-bought or crumble your own cooked bacon.
- Cheddar cheese: Brings that irresistible cheesy goodness both inside the casserole and on top. Feel free to use sharp cheddar for more flavor intensity.
- Cream of chicken soup: The secret to that creamy, savory sauce that binds everything together. It provides richness without requiring you to make a sauce from scratch.
- Milk: Thins out the soup to the perfect consistency and adds creaminess to the finished dish.
- Frozen mixed vegetables: Adds color, nutrition, and texture. The standard pea, carrot, corn, and green bean mix works perfectly.
- Dried thyme: Just a pinch brings an aromatic, earthy note that complements the chicken beautifully.
- Ritz crackers: Creates the most incredible buttery, crunchy topping that contrasts beautifully with the creamy filling.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to make this casserole your own? Here are some delicious twists:
- Southwest Style: Add a small can of diced green chilies, substitute pepper jack cheese, and sprinkle with taco seasoning.
- Broccoli Cheddar Version: Use all broccoli instead of mixed vegetables and increase the cheddar cheese for a broccoli-cheese lover’s dream.
- Breakfast Casserole: Add some scrambled eggs to the mixture and use breakfast sausage instead of chicken for a morning variation.
- Vegetarian Option: Skip the chicken and bacon, double the vegetables, and use cream of mushroom soup instead of chicken.
How to Make Chicken Hashbrown Casserole
Step 1: Prepare the Mixture
In a large mixing bowl, combine your slightly thawed hashbrowns, diced cooked chicken, bacon bits, 1 cup of cheddar cheese, mixed vegetables, cream of chicken soup, milk, and thyme. Stir everything until well combined. The mixture should be evenly incorporated but don’t overmix or you’ll break down the hashbrowns too much.
Step 2: Assemble the Casserole
Lightly grease a 7×11-inch baking dish to prevent sticking. Spread your hashbrown mixture evenly into the dish, making sure it reaches all corners. Press down lightly with a spatula to create an even layer.
Step 3: Create the Topping
In a small bowl, mix together the crushed Ritz crackers and the remaining ½ cup of shredded cheddar cheese. This combination creates the perfect crunchy, cheesy topping that will become golden brown in the oven. Sprinkle this mixture evenly over the top of the casserole.
Step 4: Bake Covered
Cover the baking dish with aluminum foil. This initial covered baking period allows the ingredients to heat through without burning the topping. Bake at 400°F for 30 minutes.
Step 5: Bake Uncovered
Remove the foil and bake for an additional 15 minutes. This uncovered baking time is crucial for developing that beautiful golden-brown crust on top while allowing some of the excess moisture to evaporate.
Step 6: Rest and Serve
Let the casserole rest for 10-15 minutes before serving. This resting period allows the casserole to set up a bit, making it easier to serve and ensuring you don’t burn your mouth on that first delicious bite!
Pro Tips for Making the Recipe
- Thaw Ingredients Slightly: Don’t completely thaw your hashbrowns and vegetables, but don’t use them rock-solid frozen either. A slight thaw helps them cook more evenly.
- Layer Your Cheese: Rather than mixing all the cheese into the casserole, save some for the topping. It creates wonderful pockets of melted cheese throughout.
- Don’t Skip the Rest: The 10-15 minute rest after baking is crucial! It allows the casserole to set up properly so it doesn’t fall apart when served.
- Season Well: Taste your mixture before baking and adjust the seasoning. The soup provides salt, but you might want to add a bit more salt and pepper depending on your preference.
How to Serve
This casserole is a meal in itself, but here are some serving suggestions to round out your dinner:
Simple Side Salad:
A crisp green salad with a light vinaigrette cuts through the richness of the casserole perfectly.
Crusty Bread:
Warm French bread or dinner rolls are perfect for sopping up any creamy sauce left on your plate.
Pickles or Slaw:
The tanginess of dill pickles or coleslaw provides a nice contrast to the creamy, cheesy casserole.
Make Ahead and Storage
Storing Leftovers
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day as they have time to meld together.
Freezing
This casserole freezes beautifully! You can freeze it either before or after baking:
- To freeze before baking: Assemble the casserole but don’t add the cracker topping. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 2 months.
- To freeze after baking: Allow the casserole to cool completely, then cover tightly and freeze for up to 2 months.
Reheating
If reheating from the refrigerator, cover with foil and bake at 350°F for about 20-25 minutes until heated through. If reheating from frozen, bake covered at 350°F for about 45 minutes, then uncover and bake for another 15 minutes until hot and bubbly.
Note: If you froze the casserole before baking, thaw in the refrigerator overnight, add the cracker topping, and then bake according to the original instructions.
FAQs
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Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can! Peel and shred about 3-4 medium potatoes. Place them in a clean kitchen towel and squeeze out excess moisture before using. This step is crucial to prevent a watery casserole. You might need to add a few minutes to the baking time since fresh potatoes contain more moisture than frozen hashbrowns.
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What can I substitute for cream of chicken soup?
If you prefer to avoid canned soup, you can make a simple white sauce by melting 2 tablespoons of butter, whisking in 2 tablespoons of flour until smooth, then gradually adding 1 cup of chicken broth and 1/2 cup of milk. Season with salt, pepper, and a bit of poultry seasoning. Cook until thickened and use in place of the condensed soup.
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Can I prepare this casserole the night before?
Absolutely! Assemble everything except the cracker topping, cover, and refrigerate overnight. When ready to bake, add the cracker and cheese topping, and you might need to add about 10 minutes to the covered baking time since you’re starting with a cold casserole.
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How do I know when the casserole is done?
The casserole is done when it’s bubbling around the edges, the center is hot, and the topping is golden brown. If you have an instant-read thermometer, the center should reach at least 165°F for food safety.
Final Thoughts
This Chicken Hashbrown Casserole brings together simple ingredients to create something truly special. It’s the kind of recipe that feels like it came straight from grandma’s kitchen – comforting, satisfying, and made with love. Whether you’re feeding a family on a busy weeknight or looking for a dish to bring to a potluck, this casserole delivers big flavor with minimal effort. The combination of crispy topping and creamy filling is simply irresistible – I bet there won’t be any leftovers!
Print
Chicken Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Chicken Hashbrown Casserole is a hearty, comforting dish featuring tender chicken, crispy hash browns, mixed vegetables, bacon bits, and rich cheddar cheese, all baked together under a golden Ritz cracker topping. It’s simple to prepare, packed with flavor, and perfect for a cozy family dinner or potluck.
Ingredients
For the Casserole
- 3 cups frozen hash browns, thawed slightly (about 8 ounces)
- 2–3 cups cooked chicken, diced
- 1/4 cup bacon bits
- 1 cup shredded cheddar cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 12 ounces frozen mixed vegetables, thawed slightly
- 1/8 teaspoon dried thyme
For the Topping
- 12–14 Ritz crackers (about half a sleeve), crushed
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for baking your casserole.
- Prepare the Mixture: In a large mixing bowl, combine the thawed hash browns, diced cooked chicken, bacon bits, 1 cup of shredded cheddar cheese, thawed mixed vegetables, condensed cream of chicken soup, milk, and dried thyme. Stir thoroughly until all the ingredients are evenly incorporated to create a well-mixed casserole base.
- Assemble the Casserole: Lightly grease a 7×11-inch (or similarly sized) baking dish. Spread the hash brown mixture evenly into the dish, smoothing the top with a spatula.
- Make the Topping: In a small bowl, mix the crushed Ritz crackers with 1/2 cup of shredded cheddar cheese. Sprinkle this topping mixture evenly over the casserole, covering it completely for a crunchy finish.
- Bake (Covered): Cover the baking dish with aluminum foil to prevent the topping from overbrowning and bake for 30 minutes to heat through and meld the flavors.
- Bake (Uncovered): Remove the foil and continue baking for an additional 15 minutes. This step ensures the topping becomes golden brown and crispy, while the casserole bubbles underneath.
- Rest and Serve: Let the casserole rest for 10–15 minutes after baking. This helps it set and makes serving easier. Cut into portions and enjoy!
Notes
- For extra flavor, add chopped onions or garlic to the casserole mixture.
- You can substitute or add different vegetables based on preference, such as chopped broccoli or bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If you prefer a crispier topping, broil the casserole for the last 2 minutes (watch closely to prevent burning).
- Use rotisserie or leftover chicken to save time on prep.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 3g
- Sodium: 940mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 68mg
