Few dishes capture the essence of American comfort food quite like a hot, cheesy casserole. And when it comes to potluck staples or weeknight saviors, the Classic Hashbrown Chicken Casserole is a true gem. It’s everything a busy home cook could want—hearty, creamy, savory, and incredibly easy to make with simple ingredients you likely already have in your kitchen or freezer.
Whether you’re serving a hungry family at the end of a long day or bringing a dish to a church gathering or holiday meal, this casserole delivers flavor, satisfaction, and just the right touch of nostalgia. With crispy hashbrowns, tender chicken, melty cheddar, and a velvety sauce, it’s the kind of meal that brings people together around the table—and keeps them coming back for seconds.
Why You’ll Love This Casserole
There’s a reason this dish has stood the test of time. It’s budget-friendly, freezer-friendly, and kid-approved. Plus, it’s one of those rare recipes that works equally well as a main course, side dish, or leftover lunch.
You can make it ahead of time and pop it in the oven when you’re ready, or prep it the night before for a stress-free next-day meal. And if you’re the type who loves a little crunch on top, the golden layer of breadcrumbs adds just the right texture to balance the creamy interior.
This dish also checks all the boxes:
Simple ingredients with no fancy tools required
Flexible recipe that welcomes substitutions
Feeds a crowd without breaking the bank
Pure comfort in every bite
Ingredients You’ll Need
Here’s what you’ll need to bring this delicious casserole to life:
2 pounds southern-style frozen hashbrowns – The base of the dish, providing a crispy, starchy layer.
2 cups shredded cheddar cheese – Melts into the sauce and gives the casserole its cheesy richness.
1 cup frozen peas and carrots – A classic vegetable medley for flavor, color, and nutrition.
2 cups sour cream – Adds tanginess and creaminess to the sauce.
½ cup canned corn (drained) – A touch of sweetness and texture.
1 can cream of chicken soup – The glue that ties the sauce together.
3 cups shredded chicken – Use rotisserie or leftover chicken for convenience.
⅓ cup milk – Loosens the mixture for better spread and texture.
2 cups breadcrumbs – For a golden, crunchy topping.
Salt and pepper to taste – Customize to your seasoning preference.
Tip: If you like a little kick, try adding a dash of paprika or garlic powder to the mixture. You can also mix Parmesan cheese into the breadcrumbs for an extra-crispy crust.
Step-by-Step Instructions
Let’s break it down step by step so it’s as easy as pie—or in this case, casserole.
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C). A hot oven helps the casserole crisp up around the edges and bubble in the center—exactly what you want.
2. Prep the Baking Dish
Take a 9×13-inch baking dish and layer the frozen hashbrowns evenly on the bottom. No need to thaw them first—this dish is meant to be easy. The hashbrowns form the sturdy, crispy base of your casserole.
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