I made two trays of these for a church holiday dinner and my oh MY were they popular! Not a single one left and so many members came up to me inquiring about the recipe. Follow it to a tee and they’ll be a hit!!!” Recipe in (c.o.m.m.e.n.t ).

Creamy Chicken Hashbrown Casserole

Looking for a cozy, crowd-pleasing dinner you can prep in minutes? This Chicken Hashbrown Casserole is rich, creamy, and topped with a golden, crispy crumb layer. It’s the ideal comfort food for busy weeknights — just mix, bake, and enjoy!

🧾 Ingredients

2 lbs frozen Southern-style hashbrowns

2 cups shredded cheddar cheese

1 cup frozen peas and carrots

2 cups sour cream

½ cup canned corn, drained

1 can (10.5 oz) cream of chicken soup

3 cups cooked shredded chicken

⅓ cup milk

2 cups bread crumbs (plain or seasoned)

Salt and pepper, to taste

👩‍🍳 Directions

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Preheat your oven to 400°F (200°C).

Layer the hashbrowns evenly in the bottom of a 9×13-inch casserole dish.

In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, cheddar cheese, milk, peas and carrots, corn, salt, and pepper. Mix well until everything is fully incorporated.

Spread the mixture evenly over the hashbrowns in the baking dish.

Sprinkle bread crumbs generously over the top to create a crispy crust.

Bake uncovered for 60 minutes, or until the top is golden and the casserole is bubbling around the edges.

Let rest for 5–10 minutes before serving.

🍽️ Nutrition (Per Serving)

Calories: 516 kcal

Carbohydrates: 42g

Protein: 19g

Fat: 31g

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