Cheesy Chicken and Hashbrown Bake

This Hashbrown Chicken Casserole is the ultimate “set it and forget it” comfort food. The frozen hashbrowns on the bottom soak up the creamy chicken soup and sour cream, while a crunchy breadcrumb topping gives the perfect golden finish. It’s a hearty, all-in-one meal loaded with protein and vegetables.

Hashbrown Chicken Casserole

Ingredients

Base & Protein

• Southern-style frozen hashbrowns – 2 lbs
• Shredded cooked chicken – 3 cups
• Cream of chicken soup – 1 can

Dairy & Liquid

• Shredded cheddar cheese – 2 cups
• Sour cream – 2 cups
• Milk – 1/3 cup

Vegetables & Topping

• Frozen peas and carrots – 1 cup
• Canned corn, drained – 1/2 cup
• Breadcrumbs – 2 cups
• Salt and black pepper – to taste

Instructions

Step 1: Prep and Layer
Preheat oven to 400°F. Spread the frozen hashbrowns evenly across the bottom of a 9×13-inch baking dish.

Step 2: Make the Filling
In a large bowl, mix the shredded chicken, cheddar cheese, sour cream, cream of chicken soup, milk, peas and carrots, corn, salt, and pepper. Stir until well combined.

Step 3: Assemble
Spread the chicken and vegetable mixture over the hashbrowns, smoothing it evenly with a spatula to cover completely.

Step 4: Add the Topping
Sprinkle the breadcrumbs over the top to create a crunchy, golden crust.

Step 5: Bake
Bake for 1 hour, until the edges bubble and the breadcrumbs are deeply golden. Let the casserole rest for 5–10 minutes before serving so the filling can set.