3. Mix the Filling
In a large mixing bowl, combine the shredded cheddar, peas and carrots, sour cream, corn, cream of chicken soup, shredded chicken, and milk. Add salt and pepper to taste. Stir everything together until well blended. The mixture should be thick, creamy, and full of color.
Optional Add-In: If you have some cooked bacon bits, green onions, or diced jalapeños, this is a great time to fold them in.
4. Pour and Spread
Once mixed, pour the filling over the hashbrowns in the baking dish. Use a spatula or spoon to spread it evenly so every corner is covered.
5. Add the Crunch
Now for the grand finale—the breadcrumb topping. Sprinkle 2 cups of breadcrumbs evenly over the top of the casserole. This layer gives the dish a beautiful golden crust after baking and provides a contrast to the creamy filling.
6. Bake It Up
Place the casserole on the center rack of your oven and bake for 1 hour. You’ll know it’s done when the top is golden and crispy, and you can see bubbles forming around the edges. If the breadcrumbs brown too quickly, loosely tent the dish with aluminum foil for the last 15 minutes.
7. Cool and Serve
Remove the casserole from the oven and let it rest for about 5–10 minutes. This gives the dish time to set and makes serving easier.
Serving Tip: A side of green salad or a slice of garlic bread pairs beautifully with this dish. It’s also excellent with iced tea or sweet lemonade.
Make-Ahead & Storage Tips
To make ahead: Assemble the casserole (without baking), cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed.
To freeze: Wrap the unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.
To store leftovers: Cover the baking dish with foil or transfer to an airtight container. Store in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Why It Works
The success of this casserole comes down to three things: balance, simplicity, and comfort. The hashbrowns stay crispy on the bottom, while the chicken and vegetables are enveloped in a creamy, savory sauce that satisfies with every bite. The cheese melts into the mixture, giving it richness without overpowering the vegetables, and the breadcrumb topping adds crunch and a toasty finish.
It’s the kind of dish that doesn’t need fancy ingredients or complicated techniques. Instead, it relies on smart layering, quality shortcuts, and classic flavors to get dinner on the table quickly—and with rave reviews.
Variations to Try
Want to make it your own? Here are a few ways to customize this casserole:
Make it spicy: Add a chopped jalapeño or a few pinches of cayenne pepper.
Swap proteins: Use cooked turkey, ham, or even leftover pot roast.
Try different cheeses: Monterey Jack, Colby, or mozzarella all melt well.
Vegetarian version: Omit the chicken and add sautéed mushrooms, spinach, or broccoli.
This Classic Hashbrown Chicken Casserole is more than just a meal—it’s a memory in the making. Whether you’re dishing it out at a church supper, serving it on a rainy night at home, or making it ahead for busy weekdays, it’s the kind of recipe that sticks with you.
Warm, filling, and foolproof, it’s one of those dishes that make you feel taken care of—even when you’re the one doing the cooking.
