This Hash Brown Chicken Casserole is my go-to when I want something creamy, cheesy, and full of hearty comfort. It’s packed with tender chicken, crispy hash browns, and a mix of vegetables, all bound together with a rich, savory sauce. The crispy bread crumb topping adds the perfect golden crunch.

Hash Brown Chicken Casserole

Why You’ll Love This Recipe

I love how this casserole delivers both flavor and convenience. I can throw it together with mostly pantry and freezer staples, and it comes out tasting like I spent hours in the kitchen. The hash browns give it a hearty base, while the rotisserie chicken keeps things easy but still flavorful. It’s perfect for feeding a crowd or making ahead for a busy week. Plus, it’s a complete meal in one dish—no need for extra sides unless I feel fancy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 Bag (20 oz) frozen hash brown potatoes
2 cups cheddar cheese, shredded
½ tsp salt and black pepper
½ bag (12 oz) frozen peas and carrots
½ cup sweet corn, canned
2 cups regular sour cream
1 can condensed cream of chicken soup
⅓ cup whole milk
3 cups rotisserie chicken, shredded
Bread crumbs for topping

DDirections

I preheat my oven to 400°F.
I spray a 9 x 13-inch baking dish with non-stick cooking spray.
In a large bowl, I mix together the cheddar cheese, peas and carrots, corn, sour cream, cream of chicken soup, milk, chicken, salt, and pepper until everything is combined.
I spread the hash browns evenly in the prepared baking dish.
I pour the cheese and chicken mixture over the hash browns and spread it out.
I sprinkle bread crumbs evenly on top.
I bake for 60 minutes, or until the topping is golden and the casserole is bubbly.

Servings and timing

This recipe makes 8 servings.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

I sometimes swap cheddar for a mix of mozzarella and Monterey Jack for a milder, creamier flavor.
For extra texture, I add crispy fried onions on top instead of bread crumbs.
I’ve made it with leftover turkey after the holidays, and it works beautifully.
If I want a bit of spice, I stir in a can of diced green chilies.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 350°F oven until heated through, or microwave individual portions for quick meals. It also freezes well—before baking, I wrap it tightly and freeze for up to 3 months.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, I can shred fresh potatoes, but I make sure to squeeze out excess moisture so the casserole doesn’t get soggy.

Can I make this ahead of time?

Absolutely. I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.

What can I use instead of cream of chicken soup?

I make a quick homemade version by whisking together chicken broth, milk, and a roux until thickened.

Can I add more vegetables?

Yes, I often toss in broccoli, green beans, or bell peppers for extra color and nutrition.

How do I keep the topping crispy?

I bake uncovered for the last 10–15 minutes to make sure the bread crumbs stay golden and crunchy.

Conclusion

This Hash Brown Chicken Casserole is one of those dishes that feels like a warm hug in a pan. I love how it combines creamy, cheesy comfort with a satisfying crunch, and it’s versatile enough to adapt to whatever I have on hand. Whether I’m serving it for a family dinner, a potluck, or just meal prepping for the week, it never disappoints.

Hash Brown Chicken Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia
Total Time: 1 hour 10 minutes
Yield: 10 servings
Diet: Halal

Print Recipe

Pin Recipe

Description

A hearty and comforting make-ahead casserole that layers crispy hashbrowns, savory sausage, creamy eggs, melted cheese, and green chilis. Perfect for breakfast, brunch, or dinner and always a crowd-pleaser.

Ingredients

2 lbs ground breakfast sausage

2 lbs frozen hashbrown potatoes

2 cups shredded cheddar cheese

9 large eggs

2 cups milk

1 can diced green chilis, drained (4 ounces)

1 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Cooking spray or butter for greasing the casserole dish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
In a skillet over medium-high heat, cook sausage until browned. Set aside.
In the same skillet, cook hashbrowns until lightly browned and mostly thawed, about 8–10 minutes.
Grease a 9×13-inch casserole dish and spread hashbrowns evenly on the bottom.
Layer cooked sausage over the hashbrowns.
Sprinkle shredded cheese over the sausage.
Distribute green chilis evenly over the cheese.
In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
Pour egg mixture evenly over layered ingredients in the casserole dish.
Bake uncovered for 35–40 minutes or until eggs are set and top is lightly golden.
Slice and serve hot.