Let Me Tell You About This Chicken Hashbrown Casserole
Alright, friend, here goes: If you ever needed a dish that basically hugs you from the inside out, it’s this one. Chicken hashbrown casserole is the thing I make when I want something dead easy but it feels kinda celebratory too. One time, I whipped it up after a proper long dog walk in the rain—wet socks and all. By the time the oven timer dinged, the kitchen smelled like pure happiness (well, and cheese). I mean, who decided hashbrowns were just for breakfast? Certainly not me. Also, fun fact: I can never spell “casserole” right on the first try.
Why You'll Love This (Or At Least Not Regret It)
I make this when I can’t be fussed faffing about with lots of pots, but I still want folks to think I tried. My family goes absolutely bonkers for this because it’s gooey, cheesy, and—maybe my favorite part—you can totally eat it straight out of the dish with a fork if no one’s looking (not that I’d ever do that, ahem). Sometimes the darn hashbrowns stick together in the freezer bag and I have to bash them on the counter, but honestly, that just makes me feel rustic. Oh, plus, if you’ve got picky eaters, you can sneak in a veggie or two and they’re none the wiser.
Here’s What You’ll Need (Substitutions Welcome!)
- 3 cups cooked chicken, shredded or cubed (I usually use rotisserie for speed, but leftover roast chicken from Sunday lunch is chef’s kiss)
- 1 bag (about 650g or so) frozen hashbrowns—shredded or diced, doesn’t matter. I’ve even used tater tots once in desperation; it was a wild ride.
- 1 can (10.5oz / 295g) condensed cream of chicken soup (Grandma swore by Campbells, but honestly, supermarket brand works too)
- 1 cup sour cream (or Greek yogurt if your fridge is looking a bit sad)
- 2 cups shredded cheddar cheese (or a handful more, you know your heart)
- ½ cup milk (skim, whole, oat—whatever’s going)
- ½ teaspoon garlic powder (or skip it if you’re out; I wouldn’t stress)
- ½ teaspoon onion powder
- Salt and pepper to taste (I’m quite heavy-handed with the pepper, myself)
- Optional: a handful of chopped green onions or chives for zing
- Optional: ½ cup cooked, crumbled bacon (not strictly necessary, but oh boy)
How I Actually Make It (With Minor Detours)
- Preheat your oven to 180°C/350°F. If you forget, you’ll know halfway through mixing when it’s stone cold in there… ask me how I know.
- Grab a big mixing bowl. Dump in your soup, sour cream, milk, half the cheese, garlic + onion powder, and a bit of salt and pepper. Give it a good stir until it’s creamy. Sometimes it looks a bit gloopy; that’s normal. This is where I usually sneak a taste. (I’m not sorry.)
- Fold in the cooked chicken and hashbrowns. Don’t worry if the hashbrowns are a little frosty, just break them up with your hands or a spoon.
- Spoon the whole lot into a greased 9x13" baking dish. If you’re like me and realize you only have a weirdly sized Pyrex, just cram it all in. It’s not haute cuisine.
- Sprinkle the rest of the cheese (and that bacon, if you’re feeling it) over the top. Sometimes I add a bit of paprika because it looks pretty, but that’s just me being fancy for Instagram.
- Bake for 45–55 minutes, until everything’s bubbling and the cheese is a bit golden. The edges get crispy—don’t be alarmed. Actually, I think that’s the best bit.
- Let it sit for at least 10 minutes; it’s molten lava otherwise. Trust me, my tongue has learned that lesson the hard way.
Notes from Too Many Tries
- If your hashbrowns seem watery, just toss in a spoonful of flour or cornstarch before baking. It took me ages to realize that fixes the soggy-bottom thing.
- Actually, I find it works better if I use a bit less milk—sometimes I just splash it in until it “looks right.”
- One time I forgot to defrost the hashbrowns and it was fine, just needed an extra 10 minutes in the oven. No stress.
Variations I’ve Tried (And a Fail or Two)
- I once swapped out the chicken for leftover turkey after Thanksgiving and it was actually pretty brilliant.
- If you’re vegetarian, skip the chicken and soup, use cream of mushroom and toss in loads of sautéed mushrooms—surprisingly rich.
- Added jalapeños one time for some heat. Wasn’t everyone’s cup of tea (my brother yelped), but I loved it.
- Did try using cauliflower rice instead of hashbrowns… that one’s probably for the die-hard health nuts. It didn’t hold together well, but hey, live and learn.
Equipment (Or, Use What You’ve Got)
- Baking dish (about 9x13" but honestly, whatever fits)
- Big mixing bowl (I once used my soup pot, worked fine)
- Spoon or spatula
- Cheese grater (unless you buy the pre-shredded stuff; I won’t tell)
If you don’t have a proper casserole dish, just use a deep roasting tin. Or double up on smaller baking pans—the oven doesn’t care.
Storing Leftovers (If There Are Any)
Pop any leftovers in an airtight container and stick it in the fridge. It’ll keep for 3–4 days—though, honestly, in my house it never lasts more than a day! Reheat in the microwave, but I think it’s even better the next morning, especially if you eat it right from the pan with a fork while standing at the counter. (Not that I’d, er, recommend that officially.)
How I Serve It (Traditions & Odd Habits)
I’m partial to serving this with a bit of hot sauce on the side, or a green salad if I’m pretending to be virtuous. My mum always insisted we have peas with it—no idea why, but it’s sort of a family thing now. Sometimes I’ll do a dollop of cranberry sauce in December. It’s weirdly delicious.
Pro Tips (Learned by, Uh, Trial and Error)
- Don’t rush the cooling step at the end. I once tried to serve it straight out of the oven—burnt my mouth and it fell apart in a sad, cheesy puddle.
- Mix it gently; mashing it too much makes it gluey.
- Grate your own cheese if you can—pre-shredded gets a bit rubbery, though it works in a pinch.
Chicken Hashbrown Casserole FAQ (Actual Questions from Friends!)
- Can I make this ahead? 100%. I usually assemble it the night before, cover it, and bake the next day. Just add an extra 10 mins to the baking time straight from the fridge.
- Is it freezer-friendly? Yep, but freeze before baking for best results. Otherwise, it goes a bit grainy. If you want tips, The Kitchn has a great freezer guide I used last time.
- Can I use fresh potatoes instead of frozen? Sure, but it’s a faff; you’ll have to grate and squeeze out the water. Honestly, I only do this if I’m out of hashbrowns and feeling extra energetic (rare).
- Any ideas for making it spicy? Absolutely! Toss in a chopped jalapeño or a dash of hot sauce. Or just serve with Frank’s RedHot—that’s what I do when my brother’s visiting.
- Gluten-free option? Just double-check your soup and hashbrowns; some brands sneak in flour. Otherwise, it’s pretty GF friendly as is!
Oh, and totally off-topic: I found the cutest chicken-shaped timer on Etsy last week. It’s unnecessary but made me smile—maybe it’ll make you smile too. Anyway, happy cooking. May your cheese bubble and your hashbrowns always crisp up just right!