Julie Clark
Posted:
Chicken and Hash Brown Casserole
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This Chicken and Hash Brown Casserole has layers of rotisserie shredded chicken and hash brown potatoes, all in a creamy cheese sauce. It’s topped with a cracker crumb topping for a crunchy bite. It’s a fun twist on our sausage hash brown casserole and cheesy hash brown casserole.
This easy dinner idea can be assembled in less than 10 minutes. Or, assemble the creamy chicken hash brown casserole the night before (without the cracker topping), cover tightly and refrigerate overnight. Add the cracker topping right before baking the next day to make dinner super easy.
About this Chicken and Hash Brown Casserole Recipe:
I’m all about easy chicken casseroles with rotisserie chicken. Everything from chicken tater tot casserole, chicken and stuffing casserole, chicken bacon lasagna and nacho chicken casserole is often on our regular rotation of dinner dishes.
This chicken and hash brown casserole recipe is no different and brings just as many smiles around the kitchen table. It really is the ultimate in comfort food. In testing the recipe, I tried it with some leftover pan fried chicken, but I loved the extra flavor the rotisserie chicken gave.
Try making our 2 of our whole roasted chicken recipes for dinner, then save one chicken and use it in this easy chicken casserole. Serve with a spinach salad and vegetables on the side.
And if you love potato casseroles, try our crockpot hashbrown casserole and funeral potatoes next!
Enjoy! -Julie
Chicken and Hash Brown Casserole
This Chicken and Hash Brown Casserole has layers of rotisserie shredded chicken and hash brown potatoes, all in cheesy sauce. It's topped with a cracker crumb topping for a crunchy bite.
Servings 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
For the Casserole Base:
- 1 can cream of chicken soup 10.5 ounces
- 1 cup sour cream
- 1 cup 2% milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups rotisserie chicken shredded
- 26 ounces frozen shredded hash browns thawed
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons green onions sliced
For the Crumb Topping:
- 1 1/2 cups crushed Ritz crackers crushed
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13-inch casserole dish with nonstick spray or butter.
- Combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt and pepper in a mixing bowl until it’s even in consistency. 1 can cream of chicken soup, 1 cup sour cream, 1 cup 2% milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, 1 teaspoon salt, ½ teaspoon ground black pepper
- In a separate large mixing bowl, add the shredded chicken, hash browns, 1 cup of sharp cheddar, mozzarella cheese and green onions. Gently mix together. Pour the sauce over the chicken and hash brown mixture, coating everything as evenly as possible. 3 cups rotisserie chicken, 26 ounces frozen shredded hash browns, 2 cups shredded sharp cheddar cheese, ½ cup shredded mozzarella cheese, 2 tablespoons green onions
- Pour the mixture into the casserole dish and gently spread it out evenly. Add the remaining cup of cheddar cheese evenly over the top.
- Add the crushed Ritz crackers, melted butter, garlic powder and parsley into a mixing bowl and gently combine so that the crackers are coated in butter. Sprinkle the cracker topping over the top of the casserole evenly. 1 ½ cups crushed Ritz crackers, 2 tablespoons melted butter, ½ teaspoon garlic powder, 1 tablespoon chopped fresh parsley
- Bake uncovered for 40–45 minutes, until it’s bubbling around the edges and the top is golden brown. Serve immediately.
Notes
- Storage Instructions: Place leftover casserole into an airtight container and refrigerate for up to 4 days. Reheat in the microwave or air fryer until heated through.
- Refer to the article above for more tips and tricks. The calories shown are based on the casserole being cut into 8 pieces, with 1 serving being ⅛ of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 402kcal | Carbohydrates: 31g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 953mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 9mg | Calcium: 336mg | Iron: 2mg
Ingredients
You’ll need these ingredients for the chicken hash brown casserole:
- Cooked chicken. Cook boneless skinless chicken breasts in advance, buy a rotisserie chicken or use leftover shredded chicken. I prefer the rotisserie chicken because of the extra seasonings.
- Cream of chicken soup. Don’t want to use store bought soup? Make homemade cream of chicken soup.
- Frozen hash brown potatoes. Thaw the potatoes and let them fully drain for the best results.
- Mozzarella and cheddar cheese. Buy a block of cheese and shred it home!
- Ritz crackers. Crushed butter crackers make a buttery, salty crunchy topping to the creamy casserole.
See the recipe card for full ingredients and amounts.
How to Make Chicken and Hash Brown Casserole: Step by Step
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt and pepper in a bowl until it’s even in consistency.
- In a separate large bowl, add the shredded chicken, hash browns, 1 cup of sharp cheddar, mozzarella cheese and green onions. Gently stir together. Pour the sauce over the chicken and hash brown mixture, coating everything as evenly as possible.
- Pour the mixture into the casserole dish and gently spread it out evenly. Add the remaining cup of cheddar cheese evenly over the top.
- Add the crushed Ritz crackers, melted butter, garlic powder and parsley into a mixing bowl and gently combine so that the crackers are coated in butter. Sprinkle the cracker topping over the top of the casserole evenly.
- Bake uncovered for 40–45 minutes, until it’s bubbling around the edges and the top is golden brown. Serve immediately.
Frequently Asked Questions
Can you make this casserole in advance?
Yes! Assemble the casserole the night before (without the cracker topping), cover tightly with plastic wrap or aluminum foil, and place in the refrigerator overnight. Add the cracker topping right before baking the next day to make dinner super easy.
Can I add veggies to the casserole?
Yes. Feel free to add some other veggies into this casserole like peas, carrots, green beans, mushrooms or even peppers. All would make good options. Or for a non-veggie version, try bacon!
Do I have to thaw frozen hash browns for casserole?
For the best results, yes. Thaw the potatoes and let them drain completely. This will give you the crispiest edges on the casserole. If the potatoes are frozen, the casserole may be watery and it will take longer to bake.
Is it ok to put raw chicken in a casserole?
It may be in some recipes, but not in this casserole. It is designed to be used with cooked chicken.
