Sometimes, dinner just needs to hug you back. And let me tell you, this Chicken Hashbrown Casserole does exactly that. Whether you’ve had a long day wrangling toddlers, navigating office Zoom calls, or just trying to figure out what on earth to cook (we’ve all been there), this easy, cheesy, soul-warming dish is your answer.
I first made this when my oldest had three friends over unexpectedly and I needed something hearty, fast, and kid-approved. One bite in, and it was clear—we had a keeper. Now it’s on regular rotation in our house (alongside Crockpot Santa Fe Chicken and my all-time favorite Marry Me Chicken Soup).
Table of Contents
Why You’ll Love This Chicken Hashbrown Casserole
- Quick prep: 15 minutes is all you need.
- Pantry-friendly: Uses everyday ingredients (you probably have most of them already).
- Freezer-ready: Make one now, freeze one for later.
- Family-approved: Even picky eaters won’t say no to cheesy potatoes and crispy bacon.
What Does Chicken Hashbrown Casserole Taste Like?
Imagine the creamy richness of chicken pot pie met crispy hash browns at a Texas diner—and fell in love. It’s cheesy, savory, slightly smoky from the bacon bits, and has that comforting “grandma’s kitchen” vibe that just fills your heart (and your belly). The golden Ritz cracker topping adds the perfect buttery crunch.
Ingredients You’ll Need for Chicken Hashbrown Casserole
One of the many reasons I adore this Chicken Hashbrown Casserole is that it calls for simple, pantry-friendly ingredients—nothing fancy, nothing fussy, just real food that delivers real comfort. Here’s a deeper look at what you’ll need (and a few helpful tips along the way!):
Frozen Hash Browns (3 cups, slightly thawed)
Hash browns are the heart of this dish, adding that signature shredded potato texture. You can use the traditional shredded kind, or go for diced hash browns if you want a little more bite. Just make sure they’re slightly thawed so they mix well and cook evenly.
💡 Pro Tip: If you’re feeling inspired, try making your own from scratch—just peel, shred, and squeeze out excess moisture from russet potatoes.
Cooked Chicken (2–3 cups, diced)
Leftover chicken works beautifully here—whether it’s from a roast, poached chicken breasts, or a store-bought rotisserie. I often use extra from my Crockpot Garlic Butter Chicken recipe when I have it on hand.
The amount is flexible:
- 2 cups for a creamier, more veggie-forward version
- 3 cups if you’re feeding hungry teenagers or want a protein-packed meal
Bacon Bits (¼ cup)
This adds a smoky, salty bite that really enhances the flavor profile. You can use store-bought bacon bits for ease, or crumble in freshly cooked bacon for even more richness. Don’t skip this if you love that savory, deep flavor!
Shredded Cheddar Cheese (1½ cups total)
Cheese is the magic ingredient in this Chicken Hashbrown Casserole—it pulls everything together with creamy, melty goodness.
- 1 cup goes into the main mixture
- ½ cup is reserved for that irresistible golden topping
I love a sharp cheddar for bold flavor, but mild or medium works too. Feel free to mix it up with Monterey Jack or Colby if that’s what you have in the fridge.
Cream of Chicken Soup (10.5 oz can)
This is your base sauce—rich, creamy, and deeply comforting. It binds everything together and gives that classic casserole texture. If you prefer homemade versions, you can substitute with a DIY roux and chicken broth blend. But honestly, on busy nights, that trusty red-and-white can is a lifesaver.
Looking for other recipes that use cream of chicken soup? Check out my cozy Marry Me Chicken Soup—another hit in my household!
Milk (½ cup)
A splash of milk loosens up the soup just enough to coat everything without turning it soupy. Whole milk is best, but 2% or even evaporated milk will work in a pinch.
Frozen Mixed Vegetables (12 oz, thawed slightly)
This adds color, texture, and a bit of nutrition (we’ve gotta sneak those veggies in somewhere!). Most blends include peas, carrots, corn, and green beans—but feel free to use whatever mix your family likes best. Just like the hash browns, a little thawing goes a long way for even cooking.
Dried Thyme (⅛ teaspoon)
This may seem like a small addition, but trust me—it brings a subtle earthy note that makes the whole dish taste just a bit more homemade. You could also add a pinch of garlic powder or black pepper if you like a bit more seasoning.
For the Crunchy Topping:
Ritz Crackers (12–14, crushed): Ah, the buttery crunch! This is what makes Chicken Hashbrown Casserole feel like Sunday dinner at grandma’s house. Crush about half a sleeve of crackers and sprinkle them right on top for that golden finish.
More Shredded Cheddar (½ cup): Because… cheese. 😄 Adding a final sprinkle over the cracker topping makes everything melt and brown beautifully in the oven.
How to Make Chicken Hashbrown Casserole (Step-by-Step)
Making this Chicken Hashbrown Casserole is about as easy as it gets—no fancy equipment, no complicated prep. Just one bowl, one dish, and one cozy kitchen.
Here’s the full walk-through so you can feel confident (and excited!) every step of the way.
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C) and let it get nice and hot while you prep the rest. This high temp helps get the topping golden and crisp while warming everything through beautifully.
Step 2: Make the Creamy Base
In a large mixing bowl (I always grab my biggest one for this), combine the following:
- 3 cups frozen hash browns, slightly thawed
- 2–3 cups cooked diced chicken
- ¼ cup bacon bits (or real crumbled bacon)
- 1 cup shredded cheddar cheese
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup milk
- 12 oz frozen mixed vegetables, also slightly thawed
- ⅛ teaspoon dried thyme
Use a large spoon or spatula to gently fold everything together. Don’t overmix—just enough to coat all the ingredients in that creamy, cheesy goodness.
💡 Shortcut Tip: I often use leftover meat from my Crockpot Santa Fe Chicken to give this dish a little Tex-Mex twist. Delicious!
Step 3: Prepare the Baking Dish
Lightly grease a 7×11-inch baking dish (or something close in size—8×8 works too but may be deeper). I like to use butter or a quick spritz of olive oil spray.
Then pour your creamy chicken-hashbrown mixture into the dish and spread it out evenly. Smooth the top with your spatula for an even layer—this will help your cracker topping sit just right.
Step 4: Add the Buttery Topping
In a small bowl, stir together:
- 12–14 Ritz crackers, crushed
- ½ cup shredded cheddar cheese
Sprinkle this cracker-cheese mixture evenly over the top of your casserole. It adds that perfect crunchy, golden finish that really takes this Chicken Hashbrown Casserole to next-level comfort.
Want to get creative? You can swap the Ritz crackers for crushed cornflakes or even buttery breadcrumbs. I’ve tried all three—they all work!
Step 5: Cover and Bake
Cover your dish tightly with aluminum foil and place it in your preheated oven. Bake for 30 minutes.
This lets all the ingredients heat through and the cheese melt without drying out. Your kitchen will start to smell unbelievable at this point—like a warm hug from your childhood.
Step 6: Uncover and Bake Again
After 30 minutes, remove the foil and bake uncovered for another 15 minutes. This is when the topping crisps up, and the edges start to bubble and brown.
Keep an eye on it for the last few minutes—every oven is a little different, and you want that top just golden, not burnt.
Step 7: Let It Rest
This might be the hardest part—waiting! Let your casserole rest for 10–15 minutes before serving. This helps it set and makes scooping a whole lot easier (and safer for your tongue!).
Bonus: Leftovers reheat beautifully. In fact, my kids swear it tastes even better the next day.
Optional Step: Add a Side or Salad
While this Chicken Hashbrown Casserole is definitely a meal on its own, I love pairing it with something light and fresh—like my Loaded Potato Salad or a crisp green salad tossed with vinaigrette.
If you’re serving a crowd, add a tray of No-Bake Energy Bites for dessert and call it a night. ❤️
Recap (All in One Place):
- Preheat oven to 400°F
- Mix all base ingredients in a large bowl
- Grease your baking dish and spread the mixture in
- Top with crushed Ritz + extra cheese
- Cover with foil and bake for 30 minutes
- Uncover and bake another 15 minutes
- Rest for 10–15 minutes before serving
Tips and Tricks for Perfect Chicken Hashbrown Casserole
- Shred your own cheese if you can—bagged shreds don’t melt as smoothly.
- Use rotisserie chicken to save even more time (and flavor!).
- Add a little garlic powder for a deeper flavor.
- Double and freeze: Make two, eat one now and freeze one unbaked.
- Avoid soggy hashbrowns: Make sure they’re slightly thawed but not watery.
Common mistake: Overbaking. If your casserole dries out, it’s likely been in the oven too long. Stick to the timing!
Storage & Reheating
To Store:
- Cover leftovers and refrigerate for up to 4 days.
To Reheat:
- Microwave in 1-minute bursts, or warm in the oven at 350°F until heated through.
To Freeze:
- Assemble but don’t bake. Wrap tightly in foil and freeze for up to 3 months. Bake from frozen, adding about 20 minutes to the covered bake time.
FAQs
Can I use fresh veggies instead of frozen?
Absolutely! Just give them a quick steam or sauté first so they’re not too crunchy.
Can I swap out the soup?
Sure—cream of mushroom or cream of celery works just fine.
Is this gluten-free?
Not as-is, but you can use gluten-free cream soup and gluten-free crackers for the topping.
Final Thoughts
If comfort had a flavor, I swear it’d taste like this Chicken Hashbrown Casserole. It’s quick, hearty, and delivers that “mama made this just for you” feeling every time.
So next time you’re staring at your freezer wondering what to make, remember: hash browns and chicken are a match made in cheesy heaven.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Chicken Hashbrown Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A creamy and comforting Chicken Hashbrown Casserole loaded with cheesy hashbrowns, veggies, and topped with a crunchy cracker topping.
Ingredients
- 3 cups frozen hash browns, thawed slightly (about 8 ounces)
- 2–3 cups cooked chicken, diced
- ¼ cup bacon bits
- 1 cup shredded cheddar cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- ½ cup milk
- 12 ounces frozen mixed vegetables, thawed slightly
- ⅛ teaspoon dried thyme
For the Topping:
- 12–14 Ritz crackers (about half a sleeve), crushed
- ½ cup shredded cheddar cheese
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the hash browns, chicken, bacon bits, 1 cup of cheddar cheese, mixed vegetables, cream of chicken soup, milk, and thyme. Stir until well mixed.
3. Lightly grease a 7×11-inch (or similar-sized) baking dish. Spread the hash brown mixture evenly into the dish.
4. In a small bowl, mix the crushed Ritz crackers with ½ cup of shredded cheddar cheese. Sprinkle this mixture evenly over the casserole.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbling.
7. Let the casserole rest for 10–15 minutes before serving. Enjoy!
Notes
You can use rotisserie chicken for convenience.
Feel free to substitute the mixed vegetables with your favorite frozen veggies.
For a spicier version, add a pinch of cayenne pepper or chopped green chilies to the mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: chicken casserole, hashbrown casserole, comfort food, family dinner
