Chicken and Potato Hashbrown Casserole

This Hashbrown Chicken Casserole is a comforting classic that’s perfect for hectic evenings or gatherings with family and friends. Creamy, cheesy, and packed with hearty flavor, it combines crispy hashbrowns, tender chicken, and a luscious sauce for the ultimate crowd-pleaser. Plus, it’s wonderfully easy to make!

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Ingredients

Ingredient	Quantity
Southern-style frozen hashbrowns	2 lb
Shredded cheddar cheese	2 cups
Frozen peas and carrots	1 cup
Sour cream	2 cups
Canned corn (drained)	½ cup
Cream of chicken soup	1 can
Shredded chicken	3 cups
Milk	⅓ cup
Breadcrumbs	2 cups
Salt	To taste
Pepper	To taste

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Instructions

Step 1: Preheat the Oven

Warm your oven to 400°F (200°C) to get it ready for baking.

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Step 2: Create the Base

Evenly spread the hashbrowns along the bottom of a 9×13-inch baking dish, forming a crisp, golden layer once baked.

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Step 3: Mix the Filling

In a large mixing bowl, combine the cheddar cheese, peas and carrots, sour cream, drained corn, cream of chicken soup, shredded chicken, and milk. Season with salt and pepper, and stir until the mixture is smooth and creamy.

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Step 4: Assemble the Layers

Pour the creamy chicken mixture over the hashbrowns, spreading it evenly to cover the base completely.

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Step 5: Add the Topping

Sprinkle the breadcrumbs evenly on top for a crunchy, golden finish.

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Step 6: Bake Until Golden

Bake uncovered for about 1 hour, or until the topping is crisp and the filling is hot and bubbling.

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Step 7: Cool and Serve

Let the casserole rest for a few minutes before serving. Creamy, cheesy, and perfectly comforting—this dish is sure to become a new household favorite!