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.
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 7x11-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 9x13-inch pan, double all ingredients and maintain the same baking process. Alternatively, divide a doubled recipe into two 8x8-inch pans—ideal for freezing one for future use. Wrap tightly in foil, label, and store in the freezer.