Chicken and Hash Brown Casserole

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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.

Prep Time10

Cook Time45

Total Time55

Course: Main Dish

Cuisine: American

Servings:

Calories: 402kcal

Author: Julie Clark

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 9x13-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, 1/2 teaspoon paprika, 1 teaspoon salt, 1/2 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, 1/2 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 1/2 cups crushed Ritz crackers, 2 tablespoons melted butter, 1/2 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 1/8 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