We love hash brown casseroles for holidays or cozy dinners! This Chicken and Hash Brown Casserole uses rotisserie chicken for convenience and flavor. Change up your regularly used dinner recipes and try something new today. This recipe combines all ingredients at once so you can put it in the oven and get on with your evening until your delicious dinner is ready.
Recipe Ingredients Notes
- Shredded Hash Browns - Ore Ida frozen or fresh Simply Potatoes are the brands we use but any shredded hash browns will do.
- Chicken - Shred up a store-bought rotisserie or use whatever cooked poultry you have on hand! You may also use shredded chicken in Instant Pot!
- Green Beans - We like to thaw out a bag of frozen green beans, but you can use fresh or canned (drained) if you want to.
- Cheese - Sharp cheddar, but you can substitute any type of shredded cheese like mozzarella, Monterey Jack, or Colby.
- Light Sour Cream - This gives a nice tangy flavor and helps to bind the ingredients together. You can also use Greek yogurt.
Ways to Enjoy Every Bite
This creamy and satisfying hash brown chicken casserole pairs beautifully with a simple, yet contrasting dish. Try it with a colorful medley of roasted carrots and peas, or a crisp green salad. Garnish with freshly chopped parsley or thyme, and if you're feeling indulgent, sprinkle on some crispy bacon bits before serving.
This recipe is the perfect comfort food dish that shines at family dinners or holiday gatherings! For a lighter, more refreshing contrast, serve it with a caprese burrata salad and three ingredient chocolate mousse.
How to Make Chicken and Hash Brown Potato Casserole
Step 1: Prepare your ingredients. Preheat your oven to 375°F. Spray a casserole, skillet, or baking dish with non-stick cooking spray and set aside.
Step 2: In a large mixing bowl, combine the thawed hash browns, cooked chicken, thawed green beans, 1 cup of shredded cheese, sour cream, and condensed soup. Stir until everything is well combined.
Step 3: Pour the mixture into the prepared casserole dish or cast iron. Spread it out evenly and sprinkle the remaining 1 cup of shredded cheese over the top.
Step 4: Bake uncovered for 45-50 minutes, or until the top is golden and bubbly and the edges are puffed. Let the casserole cool for 5-10 minutes before serving.
Can I Use Fresh Potatoes Instead?
You can use fresh potatoes instead of frozen. Use a potato peeler to remove skin and then shred the potatoes. Use immediately to prevent the potatoes from turning brown. If they start to turn brown while preparing ingredients, place the shredded potatoes into a bowl of cold water, just be sure to remove water content prior to use. Place shredded potatoes on a plate and blot with a paper towel. Or place in a dish towel, roll it up and squeeze.
Recipe Tips from Mrs. G
- Thaw hash browns properly. For the best texture, thaw frozen hash browns on a baking sheet at room temperature or in the fridge overnight. Avoid rinsing them, as this adds unwanted moisture.
- Drain extra liquid from veggies. If your green beans (or other veggies) are too wet after thawing, gently pat them dry to prevent a watery casserole.
- Grate cheese fresh. Pre-shredded cheese often has anti-caking agents that affect melting. For the creamiest, meltiest results, grate cheese from a block.
- Let it rest. After baking, allow the casserole to sit for 5-10 minutes. This helps everything set and makes for easier serving.
Storing Leftover Chicken Casserole with Hash Browns
Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.
If you plan to make this dish in advance and freeze, I suggest you use a aluminum disposable container: Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.
Chicken and Hash Brown Casserole
Equipment
- oven-safe skillet, casserole dish or baking dish
- large mixing bowl
Ingredients
- 16 ounces shredded hash browns fresh or frozen and thawed; I prefer Ore Ida frozen or Simply Potatoes fresh
- 3 cups shredded chicken fully cooked chicken or rotisserie chicken
- 2 cups frozen green beans thawed, you can also substitute with canned green beans (drained)
- 2 cups 8 ounces sharp cheddar cheese grated, divided
- 2 cups sour cream about 16 ounces, may also use Greek yogurt
- 1 can cream of chicken condensed soup
Instructions
- Preheat oven to 375° Fahrenheit. Prepare the casserole dish by spraying it with cooking oil spray.
- In a large bowl, mix together thawed hash browns, shredded chicken, green beans, 1 cup of the cheddar cheese, sour cream, and condensed soup.
- Pour hashbrown chicken casserole ingredients into the prepared casserole dish and top with the remaining shredded cheese.
- Bake for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy. Let cool 5-10 minutes before serving.
Notes
- Thaw frozen potatoes on a baking sheet at room temperature for 30-60 minutes. They defrost without sitting in water, so the shreds stay nice and tender.
- To thaw the hashbrowns faster: Spread them on a baking sheet, and bake for 15 minutes in a preheated 175 degrees F oven.
- Alternatively, you can defrost them overnight in the refrigerator. Place the frozen shreds in a colander, and set them in a shallow bowl or dish in the fridge so that the water is collected as they thaw.
- Add mushrooms or spinach: For extra nutrients and flavor, stir in sautéed mushrooms or fresh spinach before baking.
- Swap the meat: Use turkey, ham, or even ground beef instead of chicken.
- Go spicy: Add diced jalapeños, pepper jack cheese, or a dash of hot sauce to kick up the heat.
- Try different veggies: Peas, corn, or diced bell peppers can easily be mixed in.
- Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.
- If you plan to make this dish in advance and freeze, I suggest you use a foil container: Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.
- Prepare the dish up to 3 days in advance and keep it in the refrigerator. Or freeze it and have it ready to pop in the oven whenever you need a delicious meal with minimal effort.
- Or prepare casserole without baking in a freezer-safe container, cover with a layer of aluminum foil, and freeze for up to 3 months. Again, a foil casserole pan works really well here. Then bake from frozen (do not defrost) as directed, plus an extra 15 minutes or so until it's heated throughout and the cheese is golden.
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