This Chicken Hashbrown Casserole Recipe is a perfect comfort meal for your entire family on a busy weeknight! Cheesy, hearty, and delicious!
What could be better at dinner time than a hot, creamy, cheesy Chicken Hash Brown Casserole recipe? This is a delicious recipe and easy meal that the that the whole family will love. You get tender chicken, hearty hash browns, and a creamy cheese sauce all mixed in one easy casserole recipe.
This is a great recipe is make ahead and reheat on a busy weeknight. Or even freeze for a really busy week!
Do you meal plan your dinners? It makes weeknights so much easier! Check out my Meal Planning Theme Night Recipes. This is a great recipe to add to your Freezer Fridays meal planning calendar!
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Not all Casseroles need pasta or rice!
I mean, of course a cream pasta casserole is always a good idea, but try swapping in potatoes! Frozen hash browns make it super easy because there really is minimal work, just open the bag and pour them out!
Most rice casseroles and even pasta casseroles can be made with potatoes. Speaking of potatoes, be sure to check out my Cheesy Hashbrowns Casserole or my Slow Cooker Eggs, Chorizo, and Hash Browns Casserole!
Simple Ingredients and Substitutes
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Chicken Ingredients
- Olive Oil – The oil is for sheet pan to prevent the chicken from sticking. – You can substitute with any neutral oil, such as vegetable oil, avocado oil, or even coconut oil.
- Chicken Breasts, boneless skinless – You can use leftover chicken, rotisserie chicken, or roast chicken breasts. I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
- Garlic Powder, Salt and Black Pepper – This is to season the chicken, so you can
Casserole Ingredients
- Frozen Hashbrowns – Frozen hashbrowns are the easiest way to go here. A variety of brands offer them. Depending on the pack size (12-16 ounces) you may need 2 packs or more. You need 32 ounces. You can also use Sweet potato hash browns!
- All purpose white flour – This is the thickener to mix with the butter/fat.
- Salted Butter (or unsalted) – Butter is the fat for making the roux or thickener. You can substitute with another fat, such as Ghee (clarified butter), olive oil, coconut oil, or other butter or oil product.
- Chicken broth or chicken stock – You can also use vegetable broth or stock. If you don’t have broth or stock in liquid form, you can also use water mixed with a chicken bouillon cube or chicken base.
- Milk – I used 1%, but you can use skim milk, whole milk, or even heavy cream.
- Cream Cheese – Cream cheese adds creaminess. However, if you don’t want to or have it to use, then you can substitute with sour cream, greek yogurt, or marscapone. Since these are a thinner consistency, reduce the amount by half.
- Sour Cream – Sour Cream gives more creamy, tangy sauce. However, you can substitute with coconut milk, plain greek yogurt, or marscapone.
- Cheddar Cheese, Shredded – I like sharp cheddar cheese in this recipe. White cheddar, yellow cheddar, monterey jack, pepper jack, or even mozzarella are all great for this.
- Scallions (Green Onion) – You can use yellow onion, white onion, or red onion, or shallots.
- Fresh Garlic cloves, minced – Fresh is best, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
- Dried Oregano – Oregano adds need herby flavor. You can substitute dried Italian seasoning or dried marjoram or even dried rosemary or thyme.
See recipe card for quantities.
Simple Equipment
For this easy recipe, the main thing you need is a large casserole dish that’s approximately 10×12, 12×12, 10×13 or similar.
For roasting the chicken, you will need a sheet pan.
I love to use a Garlic Press for mincing garlic.
For the sauce, you need a small saucepan or small pot and a whisk.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
If you need to cook and shred the chicken, you can do that 1-2 days in advance. See the recipe instructions for details.
When cooled, shred each cooked chicken breast into bite-size pieces with your fingers or two forks.
You can also peel and mince the garlic, thinly slice the scallions, get the other ingredients ready.
Make and Cook the Chicken Hash brown Casserole
In preheated medium sauce pot, add butter and stir to melt and turn down heat to low.
Add Flour and whisk to combine with the butter. Cook stirring constantly for 1-2 minutes.
Slowly whisk in the broth adding ¼ at a time and whisking in completely before adding in the next ¼.
Then whisk in the milk until the roux is completely and smoothly mixed into the liquids. Continue to stir and cook over medium heat until it comes to a light simmer and thickens.
Finally, mix in the cream cheese until it melts smooth. Turn off the heat.
To a large mixing bowl, add the frozen hash brown potatoes, shredded chicken, and the thickened cream cheese sauce. Mix to combine.
Add the shredded cheese, garlic, scallion, oregano, salt, and pepper.
Mix to combine.
Add the hash brown mixture to a 9×13 casserole dish. Bake in the oven center rack for 45 minutes covered with aluminum foil. Remove the cover for the last 10 minutes, add the remaining cheese to the top and turn the broiler on to brown the top. Monitor the casserole to ensure that it does not burn under the broiler.
Hashbrown Casserole Variations
Here is more inspiration for making this hashbrown chicken casserole your own!
- Spicy – Add 1-2 teaspoons of cayenne pepper or chili pepper flakes or a diced jalapeno pepper into the sauce before adding it to the chicken and potatoes.
- Add Veggies – Try adding veggies to make this a complete meal! Saute fresh diced carrots and celery and add them to the mix. Or use frozen carrots and peas. Diced bell peppers, green beans, zucchini, and/or mushrooms, would all be delicious in this!
- Bacon Ranch – Crispy up some bacon (about 4-5 slices) and crumble the crispy bacon into the casserole mix along with 2 tablespoons of ranch dressing mix! I would eliminate the salt in Step 3 under ‘Make the Casserole’ in this variation.
- Mexican – Add 2 teaspoons of Cumin powder and 2 teaspoons of Chili Powder to the sauce before adding it to the chicken and potatoes. Add cilantro, frozen corn, and red peppers too! Garnish with guacamole and salsa!
- Indian – Swap the Oregano with 1-2 tablespoons (taste after 1) of curry powder into the sauce. Then add 1 teaspoon of minced or grated fresh ginger with the garlic.
Chicken Hashbrown Casserole Recipe FAQs
Can I make this using Ground beef instead?
Ground beef can be used in place of chicken. In fact, check out my Cheesy Hamburger Potato Casserole Recipe! To use ground beef, I would go with 2 pounds. Just cook it in a frying pan or large skillet so that it separates and gets browned. Then add it the same way you would add the chicken.
Can I use fresh potatoes in this recipe?
You can use fresh yukon potatoes that have been diced into small ½ inch to ¾ inch cubes. They will take a bit more to cook through, but if you turn the oven heat to 400 F degrees, that should do the trick for 40 minutes covered and 10 minutes uncovered.
Can I use canned soup instead of making the sauce?
To save time, you can use cream of chicken soup or cream of celery soup or other similar soups. To use it, you will use the entire can in its condensed form. You will still need to combine it with the cream cheese. The easiest way to do this is to warm it in a pot with the cream cheese to melt and mix them together.
Can I Make This Chicken Hashbrown Casserole Ahead?
You can make this Chicken casserole ahead, making it great for meal prep! Store it in an airtight container in the refrigerator for up to 5 days. Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.
Can This Casserole Be Frozen?
You can freeze this cooked recipe by first cooling it in the refrigerator. Then transfer it to a freezer safe airtight container. You can even freeze it in individual portions. It will keep in the freezer for up to 9 months. To reheat, thaw it in the fridge 24 hours before cooking. Then place in either the oven at 350 F for 20 minutes or in the microwave oven for 5 minutes and then another minute at a time until fully warmed through.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Chicken Hashbrown Casserole Recipe
Ingredients
Chicken
- 24 ounces Chicken Breasts, boneless, skinless
- 2 teaspoons Olive Oil for sheet pan
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
Casserole
- 2 pounds Frozen Hash Browns
- 3 Tablespoons All Purpose Flour
- 3 Tablespoons Butter salted (or unsalted)
- 1 cup Milk 1% (Skim, 2%, or Whole will work)
- 1 cup Vegetable Broth or chicken broth
- 8 ounces Cream Cheese
- 8 ounces Sour Cream
- 2 ¼ cups Shredded Sharp Cheddar
- 3 Scallions (Green Onions)
- 2 cloves Garlic, minced
- 2 teaspoon Dried Oregano
- 2 teaspoon Salt
- 2 teaspoon Fresh Ground Pepper
Instructions
Roast and Shred Chicken
- Preheat oven to 400 F degrees. On an oiled sheet pan, season the raw Chicken with 1 teaspoon salt and 1 teaspoon ground black pepper. Roast in the oven for 20 minutes. Remove the chicken from the oven and let cool enough to handle.
- While the chicken is cooking, peel and mince the garlic, thinly slice the scallions, get the other ingredients ready.
- When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.
Make the Casserole
- Preheat oven to 350 F degrees.
- In preheated medium sauce pot, add butter and stir to melt. Add Flour and whisk to combine with the butter. Cook stirring constantly for 1-2 minutes. Slowly whisk in the broth adding ¼ at a time and whisking in completely before adding in the next ¼. Then whisk in the milk until the roux is completely and smoothly mixed into the liquids. Continue to stir and cook over medium heat until it comes to a light simmer and thickens. Finally, mix in the cream cheese until it melts smooth. Turn off the heat.
- To a large mixing bowl, add the frozen hash browns, shredded chicken, the thickened cream cheese mixture, sour cream, cheese, garlic, scallion, oregano, salt, and pepper. Mix to combine.
- Add the hash brown mixture to a 9×13 casserole dish. Bake in the oven center rack for 45 minutes covered with aluminum foil. Remove the cover for the last 10 minutes, add the remaining cheese to the top and turn the broiler on to brown the top. Monitor the casserole to ensure that it does not burn under the broiler.
Notes
-
Can I Make This Using Ground Beef Instead?
Ground beef can be used in place of chicken. In fact, check out my Cheesy Hamburger Potato Casserole Recipe! To use ground beef, I would go with 2 pounds. Just cook it in a frying pan or large skillet so that it separates and gets browned. Then add it the same way you would add the chicken. - Can I use fresh potatoes in this recipe? You can use fresh yukon potatoes that have been diced into small ½ inch to ¾ inch cubes. They will take a bit more to cook through, but if you turn the oven heat to 400 F degrees, that should do the trick for 40 minutes covered and 10 minutes uncovered.
- Storing, Reheating, Freezing
- You can make this Chicken casserole ahead, making it great for meal prep! Store it in an airtight container in the refrigerator for up to 5 days.
- Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.
- You can freeze this cooked recipe by first cooling it in the refrigerator. Then transfer it to a freezer safe airtight container. It will keep in the freezer for up to 9 months. To reheat, thaw it in the fridge 24 hours before cooking. Then place in either the oven at 350 F for 20 minutes or in the microwave oven for 5 minutes and then another minute at a time until fully warmed through.
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