Chicken Hashbrown Casserole

Print Add to Collection

Our loaded hashbrown bake with lots of yummy chicken is an easy family dinner everyone will love!

Course Main Course

Cuisine American

Keyword Chicken Hashbrown Casserole

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 573kcal

Author Ang Paris

Equipment

Ingredients

2 tablespoons store-bought or Homemade Ranch Seasoning Mix
2 cups diced chicken
10 slices cooked bacon
1 cup shredded cheddar cheese divided
1 cup Monterey jack cheese divided
1 8 oz. cream cheese
1 cup sour cream
½ cup butter melted
½ cup water
1 30 oz. frozen hash brown potatoes
sliced green onions optional
kosher salt and black pepper to taste

Get Recipe Ingredients

Instructions

Preheat oven to 350-degrees F.
Lightly spray or grease a baking pan.
In a large bowl, combine the cream cheese and half of the shredded cheese.
1 8 oz. cream cheese, 1 cup shredded cheddar cheese
Mix together the sour cream, ranch dressing mix, half of the crispy bacon, melted butter, and water.
2 tablespoons store-bought or Homemade Ranch Seasoning Mix, 10 slices cooked bacon, 1 cup sour cream, ½ cup butter, ½ cup water
Then, stir in the cooked chicken and the frozen hash browns.
2 cups diced chicken, 1 30 oz. frozen hash brown potatoes
Transfer the mixture into the prepared baking dish.
Bake for 30 minutes, then remove from the oven and top withthe remaining cheese and bacon.
1 cup Monterey jack cheese, 10 slices cooked bacon
Return to the oven and bake for an additional 20-25 minutes until the top is golden brown and the casserole is bubbly.
Garnish with sliced green onions, if desired. Season with kosher salt and black pepper to taste.
sliced green onions optional, kosher salt and black pepper

Video

Notes

Variations

- Add a teaspoon of garlic powder to the sour cream mixture for extra flavor.

- For an added crunch, sprinkle a cup of cornflakes, bread crumbs, or crushed butter crackers on top of the casserole before baking.

- Add chopped veggies to the dish, such as chopped onion or bell pepper. Mixed veggies like corn, carrots, peas, or broccoli are also great additions.

- Add buffalo wing sauce to the sour cream mixture to make Buffalo Chicken Hashbrown Casserole.

- Leave the chicken out for the perfect side dish instead of a main meal.

Tips

Use slow cooker shredded chicken or grocery store rotisserie chicken to cut down on prep time.

Spread the hashbrowns evenly and layer your ingredients so that you get a little of everything in each bite.

Storage

To Store: Keep leftovers in an airtight container in the fridge for 3-5 days. (These are my favorite airtight containers.)

To Reheat: Microwave individual portions on high in 30-second intervals. Alternatively, you can cover the dish with foil and reheat it in the oven at 350°F for about 10-15 minutes.

To Freeze: Prepare the casserole and cover with aluminum foil. Be sure to label. The casserole will keep for 3-4 months in the freezer.

To Thaw: Allow to thaw in the fridge overnight.

Nutrition