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.

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.

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.

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.

Chicken Hashbrown Casserole Recipe

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

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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

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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