Chicken Hashbrown Casserole

Chicken and hash brown casserole is the ultimate comfort food, brimming with creamy, cheesy goodness in every bite. It’s a warm, hearty dish that satisfies both the belly and the soul.

From weeknight dinners to potlucks, this casserole brings together shredded potatoes, juicy chicken, veggies, and melty cheese in one irresistible bake.

What You’ll Need for This Chicken and Hash Brown Casserole

• Frozen hash browns – Provide that signature potato base with a crispy-on-the-outside, soft-on-the-inside texture.
• Cooked chicken – A great use for leftovers or rotisserie chicken; adds protein and hearty flavor.
• Cheddar cheese – Melts beautifully into the casserole, giving it richness and depth.
• Cream of chicken soup – Acts as the creamy binder, holding all the ingredients together with savory smoothness.
• Mixed vegetables – Bring color, nutrition, and a sweet crunch that balances the richness.
• Milk – Thins the soup slightly for perfect consistency while keeping the dish creamy.
• Bacon bits – Add a smoky kick that takes the casserole from comforting to crave-worthy.
• Dried thyme – Just a hint brings herbal warmth that enhances every bite.
• Ritz crackers – Crushed and baked on top, they create a golden, buttery crust.

How to Make It: Chicken and Hash Brown Casserole Steps

Start by combining thawed hash browns, cooked chicken, vegetables, cheese, bacon bits, soup, milk, and thyme in a large bowl. Stir until everything is well mixed.

Spread the mixture into a greased casserole dish. In a small bowl, combine crushed Ritz crackers with additional cheddar cheese and sprinkle evenly over the top.

Cover with foil and bake until bubbling and hot, then remove the foil and bake a little longer to achieve that perfectly golden topping.

Let the casserole rest before serving so the flavors can settle and every slice holds together beautifully.

Comfort Tips & Tasty Twists

This casserole is flexible, forgiving, and endlessly customizable. Use rotisserie chicken for convenience, or swap in turkey or leftover holiday ham. For added heat, toss in a pinch of cayenne or chopped jalapeños.

If you’re leaning into decadence, stir in sour cream or cream cheese with the soup mixture for an even silkier texture. Craving more crunch? Try topping with crushed cornflakes or French fried onions instead of crackers.

To make it vegetarian, simply skip the chicken and bacon, and increase the veggies—broccoli or cauliflower work wonderfully.

Storing and Reheating Leftovers Just Right

This casserole stores beautifully, making it perfect for meal prep. Once cooled, cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or pop the entire dish back into a 350°F oven until warmed through.

To freeze, wrap tightly in foil and plastic wrap before baking, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding 10–15 minutes if still cold.

Chicken Hashbrown Casserole

A hearty blend of tender chicken, savory vegetables, and golden potatoes enveloped in a rich, velvety cheese sauce. Classic comfort served in a single dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients

  

• ½ cup milk
• ¼ cup bacon bits
• 3 cups frozen hash browns slightly thawed
• 10.5 oz can condensed cream of chicken soup
• 2 –3 cups cooked chicken chopped
• ⅛ teaspoon dried thyme
• 1 cup shredded cheddar cheese
• 12 oz frozen mixed vegetables lightly thawed

For the Topping:

• ½ cup shredded cheddar cheese
• 12 –14 Ritz crackers crushed

Instructions

 

• Preheat the oven to 400°F.
• In a spacious mixing bowl, combine the hash browns, chicken, bacon bits, 1 cup of cheddar cheese, mixed vegetables, condensed soup, milk, and thyme until thoroughly incorporated.
• Lightly grease a 7×11-inch baking dish and transfer the hash brown mixture into it, spreading it into an even layer.
• In a separate bowl, blend the crushed Ritz crackers with the remaining ½ cup of cheddar cheese. Evenly distribute this topping over the casserole.
• Cover the dish with aluminum foil and place in the oven to bake for 30 minutes.
• After 30 minutes, remove the foil and continue baking for an additional 15 minutes until the topping is golden and the casserole is bubbling.
• Let the dish stand at room temperature for 10–15 minutes before serving.

Notes

To prepare a larger 9×13-inch pan, double all ingredients and maintain the same baking process. Alternatively, divide a doubled recipe into two 8×8-inch pans—ideal for freezing one for future use. Wrap tightly in foil, label, and store in the freezer.