Description
A comforting and easy-to-make chicken hashbrown casserole with a creamy base and a crispy French fried onion topping, perfect for family dinners and using leftovers.
Ingredients
- 1 bag frozen shredded hashbrowns (~30 oz / 850g), thawed but still cold
- 3 cups cooked chicken, diced (about 450g), rotisserie chicken recommended
- 1 cup sour cream (240ml), full-fat for best results
- 1 can condensed cream of chicken soup (10.5 oz / 295g), or substitute cream of mushroom soup
- 2 cups shredded sharp cheddar cheese (200g), divided
- ½ cup butter, melted (115g), unsalted
- 1 ½ cups French fried onions (45g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
Instructions
- Preheat oven to 350°F (175°C). Thaw hashbrowns if frozen solid and dice cooked chicken if not already cut.
- In a large mixing bowl, combine sour cream, condensed cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add diced chicken, thawed hashbrowns, and half of the shredded cheddar cheese to the mixture. Mix until evenly combined.
- Spread the mixture evenly into a 9×13-inch baking dish.
- Sprinkle the remaining cheddar cheese over the top.
- In a small bowl, mix melted butter with French fried onions. Evenly sprinkle this mixture over the cheese layer.
- Bake uncovered for 45 to 50 minutes until the top is golden brown and bubbly.
- Optional: Broil for the last 2-3 minutes for extra crispiness, watching closely to avoid burning.
- Let the casserole rest for about 5 minutes before serving.
Notes
Use thawed hashbrowns to avoid watery casserole. The crispy topping of French fried onions mixed with melted butter is essential. You can assemble the casserole a day ahead and refrigerate, adding 10 extra minutes to baking time. For dairy-free or gluten-free versions, substitute ingredients accordingly. Let the casserole rest 5 minutes before serving for easier slicing. Reheat leftovers in the oven with a splash of milk to restore creaminess and crispiness.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 460
- Sodium: 720
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 35
- Protein: 30
Keywords: chicken casserole, hashbrown casserole, easy family dinner, comfort food, crispy topping, leftover chicken recipe