Chicken and Hash Brown Casserole
Hearty hash browns, melted cheese, shredded chicken and cream of chicken come together in one baking dish for a delicious, cozy dinner or holiday dish.
Servings: 8
Calories: 481kcal
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.