Cheesy Chicken Hashbrown Casserole (Big Family-Style Recipe)
Ingredients
Main Casserole:
- 6 cups frozen hashbrowns (shredded, thawed)
- 3 cups cooked chicken breast, shredded or cubed
- 2 cups sour cream
- 2 cans (10.5 oz each) cream of chicken soup
- 1 small onion, finely chopped (optional)
- 3 cups shredded cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons butter, melted
Topping:
- ½ cup shredded mozzarella (optional, for extra gooeyness)
- 2 tablespoons chopped chives or green onions (for garnish)
Instructions
1. Preheat Oven
- Preheat your oven to 375°F (190°C).
- Grease a large 9×13 inch baking dish.
2. Mix the Filling
In a large bowl, combine:
- Hashbrowns
- Cooked chicken
- Sour cream
- Cream of chicken soup
- 2 cups shredded cheddar
- Onion (if using)
- Garlic powder, onion powder
- Salt and pepper to taste
Mix until fully combined.
3. Transfer to Baking Dish
- Pour the mixture into the greased baking dish.
- Press it down gently with a spatula to flatten evenly.
4. Add Cheese Topping
- Sprinkle remaining 1 cup cheddar + mozzarella over the top.
- Drizzle with melted butter.
5. Bake
- Bake uncovered for 45–55 minutes or until the top is golden brown and bubbly.
6. Garnish
- Remove from oven, let sit for 10 minutes.
- Sprinkle chopped chives or green onions on top before serving.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze unbaked or baked casserole for up to 3 months.
- Reheat: Microwave or bake at 350°F until heated through.
Tips & Variations
- Use rotisserie chicken for a shortcut.
- Add cooked bacon, diced bell peppers, or mushrooms for extra flavor.
- Want it spicy? Toss in diced green chilies or jalapeños.
- Sub cream of mushroom or celery for a flavor twist.
Serves: 8–10
Perfect for potlucks, meal prep, family dinners, or when you need comfort food magic in a pan!