Make-Ahead & Freezing Tips
- Assemble the casserole but skip the topping if freezing, to prevent sogginess.
- Store in an airtight container or freezer-safe bag for up to 3 months.
- Thaw overnight in the refrigerator, add the topping, and bake as directed.
- Portion into individual servings for quick lunches or dinners.
Recommended Side Dishes
Pairing this cheesy casserole with lighter, fresh sides balances the richness:
- Steamed broccoli or grilled green beans
- Foil-pack grilled potatoes
- Crisp garden salad or coleslaw
- Garlic bread or dinner rolls for a carb-rich option
Chicken Hashbrown Casserole Recipe
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients
- 20 oz frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1 tsp pepper
- 2 cups sour cream
- 10.5 oz can cream of chicken soup (or homemade version)
- 1/2 cup milk
- 1 lb shredded cooked chicken
- 2 cups crushed cornflakes
- 4 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- In a large bowl, combine sour cream, cream of chicken soup, milk, salt, and pepper.
- Stir in shredded chicken, cheese, and hashbrowns until fully combined.
- Transfer the mixture to the prepared baking dish.
- For the topping, mix crushed cornflakes with melted butter and sprinkle evenly over the casserole.
- Bake uncovered for about 1 hour, until the top is golden brown and the casserole is heated through.
- Let rest a few minutes before serving.
Storage
- Store leftovers in an airtight container in the fridge for up to 1 week.
- Reheat portions in the oven or microwave until warmed through.
This cheesy chicken hashbrown casserole is creamy, comforting, and packed with flavor. It’s a guaranteed hit for family dinners, potlucks, and meal prep.