Chicken Hashbrown Casserole

Here is a comforting, cozy recipe for Chicken Hashbrown Casserole. It takes the classic cheesy, potato goodness of a Southern hashbrown casserole (often called “funeral potatoes”) and makes it a complete, hearty one-dish meal by adding tender chunks of chicken.

Ingredients

The Main Dish:

• 2 lbs frozen hashbrown potatoes (southern-style cubed or shredded), thawed slightly
• 3 cups cooked chicken, diced or shredded (rotisserie chicken works wonderfully here!)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery or cream of mushroom soup
• 2 cups sour cream
• 1 cup melted butter (divided: 3/4 cup for the mix, 1/4 cup for the topping)
• 2 cups shredded sharp cheddar cheese (divided)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste

The Crunchy Topping:

• 2 cups crushed cornflakes or Ritz crackers
• 1/4 cup melted butter (reserved from above)
• 1/4 cup freshly grated Parmesan cheese (optional)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Mix the Creamy Sauce: In a large bowl, whisk together the cream of chicken soup, cream of celery (or mushroom) soup, sour cream, 3/4 cup of melted butter, garlic powder, onion powder, salt, and black pepper until smooth.
3. Add Potatoes, Chicken, and Cheese: Stir in the thawed hashbrowns, diced chicken, and 1.5 cups of the sharp cheddar cheese (reserve the remaining 1/2 cup of cheddar for later) until everything is thoroughly coated in the creamy sauce.
4. Transfer to Baking Dish: Pour the mixture into your prepared 9×13-inch baking dish and spread it out into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese right over the top of the casserole.
5. Make the Topping: In a medium bowl, combine the crushed cornflakes (or crackers) with the 1/4 cup of melted butter and Parmesan cheese, tossing until the crumbs are evenly coated. Sprinkle this crunchy mixture evenly over the cheese layer.
6. Bake: Bake uncovered for 45 to 50 minutes, or until the casserole is hot and bubbling around the edges, and the cornflake topping is golden brown and crispy.
7. Rest and Serve: Let the casserole cool for about 10–15 minutes before serving so it can set and firm up slightly.

Pro Tips

• Time Saver: Use a store-bought rotisserie chicken to cut down prep time to under 15 minutes.
• Make Ahead: You can assemble this entire casserole a day ahead of time, cover it tightly, and store it in the refrigerator. When ready to bake, just add 10 extra minutes to the baking time since it starts cold.