Who doesn’t love a great casserole? Casseroles are one of my great passions. I love how easy they are and how great they taste. They’re one of my favorite things to make when I want something that makes me feel filled up and comforted. That’s why I love this great creamy chicken potato bake. This hash brown casserole recipe is made from ingredients that are easy to keep on hand, and you can put the whole dish together really quickly.
My family loves it, and I do too. This is one of my favorite things to serve on Monday nights after a long day at work. I even love the way you can make parts of this dish in advance, so you don’t have to come home and prep much. You can just throw the ingredients together and voila! Put it in the oven.
If you’re a fan of casseroles the way I am, I think you’ll love this dish. I think you’ll also love that it can easily be paired with other things like salads, rolls, etc. Whether you’re in the mood for a delicious stand-alone casserole or you simply want something to go along with a soup or another dish you’re serving, this is what I recommend.
Why You’ll Love This Recipe
There are many reasons to love this recipe! Here are some of the things that keep me making this over and over again.
- Delicious: The ingredients in this dish all come together to make food that you won’t want to pass up. It’s truly mouth-watering!
- Easy to make: You can’t find a casserole that’s easier. Using ingredients you can keep in your fridge and freezer, you can prep this casserole in just a few minutes.
- Appeals to the whole family: You’ll love the way this dish appeals to people in the whole family, from the littlest kids to the oldest adults.
- Fast: Did I mention that this recipe was easy? It’s so quick to make!
Ingredient Notes & Substitutions
Seasonings: This recipe is seasoned with salt and pepper, but you can choose whatever seasonings work for you. If you like a little spice, consider adding a touch of cumin or cayenne pepper. This dish can also look pretty with a little paprika sprinkled over the top!
Cream of chicken: You don’t have to use cream of chicken soup. You can also use cream of mushroom, cream of celery, cream of mushroom — whatever strikes your fancy.
Corn: I suggested canned corn in the ingredients list, but you can use frozen corn too. You pick.
Peas and carrots: I suggested frozen peas and carrots, but you can choose canned if that works better for you. Canned peas and carrots usually have a different color and can be mushier when you’re mixing them in, so be careful when folding them into the mixture.
Tips for Success
There’s not a lot you can do to mess this dish up, but I’m going to give some suggestions to help you find success with this dish anyway!
- Does your oven run hot? Turn down the temp and monitor the dish to ensure it’s cooking properly.
- Consider adding more seasonings that you like, such as oregano, thyme, garlic powder, or onion powder.
- Add foil to the top of the casserole dish if your casserole is browning too quickly.
Storage & Reheating
This dish reheats nicely. I like to cook this in a casserole dish that has a lid, so I can cover the dish and put it in the refrigerator after it’s cooled. You can keep this up to 3 days. I do not recommend freezing, as the potatoes may not thaw properly.
Serving Suggestions
My broccoli salad goes really well with this, or you can choose a chicken tex mex salad to pair it with – it’s so yummy!
FAQs
Can you make this dish vegetarian?
You can make this dish vegetarian by replacing the cream of chicken with cream of mushroom (or another vegetarian “cream of” soup). You may have plant-based chicken you prefer to use in this dish, or you can replace the chicken with something like mushrooms. It’s up to you!
Can you make this dish ahead?
You can make this dish ahead, but I would keep the hash browns and upper layer separate until it’s time to cook. But really, there’s not a lot of need to make this in advance, because the prep time is so short!
Can I make the hash browns at home?
You can make the hash browns on your own, but they may have a different texture from the frozen hash browns. It’s up to you.
Notes
This is one of my favorite things to make at home because it’s simple and fast and delicious. My kids love it too. I’ve even made this dish for breakfasts at home! If you love breakfast casserole, you’ll love this dish.
Crispy Chicken and Hash Brown Casserole
Ingredients
- 1 can 10.5 oz. Condensed cream of chicken soup
- 1 cup Sour cream
- 1 cup Milk preferably 2% or whole milk
- 1 tsp. Garlic powder divided
- 1 tsp. Onion powder
- ½ tsp. Paprika
- 1 tsp. Salt
- ½ tsp. Ground black pepper
- 3 cups Rotisserie chicken cooked and shredded
- 26 oz. Frozen shredded hash browns thoroughly thawed and drained
- 2 cups Sharp cheddar cheese shredded
- ½ cup Mozzarella cheese shredded
- 2 tbsp. Green onions finely sliced
- 1 ½ cups Ritz crackers finely crushed
- 2 tbsp. Unsalted butter melted
- 1 tbsp. Fresh parsley finely chopped
Instructions
- Preheat your oven to 375°F. Lightly coat a 9×13-inch metal or glass baking dish with non-stick cooking spray and set it aside.
- In a medium mixing bowl, combine the condensed cream of chicken soup, sour cream, milk, ½ teaspoon of the garlic powder, the onion powder, paprika, salt, and ground black pepper. Whisk vigorously until the wet base is smooth and entirely even in consistency.
- In a separate large mixing bowl, combine the shredded rotisserie chicken, thawed and drained hash browns, 1 cup of the shredded sharp cheddar cheese, the mozzarella cheese, and the sliced green onions. Use a silicone spatula to gently toss the ingredients together.
- Pour the whisked soup mixture directly over the chicken and potato bowl. Fold firmly from the bottom up until the potatoes and meat are completely coated in the cream baseline.
- Transfer the mixture into your prepared baking dish, using a spatula to spread it out into a flat, level, and uniform layer. Scatter the remaining 1 cup of shredded cheddar cheese evenly over the top of the potato layer.
- In a small bowl, combine the finely crushed Ritz cracker crumbs, melted unsalted butter, the remaining ½ teaspoon of garlic powder, and the chopped fresh parsley. Stir with a fork until the crumbs are evenly moistened and resemble wet sand.
- Sprinkle the buttery cracker mixture uniformly over the top of the cheese layer across the entire surface of the casserole.
- Place the dish uncovered onto the middle oven rack and bake at 375°F for 40 to 45 minutes. Watch for the edges to bubble aggressively and the cracker topping to take on a deep, beautiful golden-brown color.
- Remove the casserole from the oven and let it rest on a wire cooling rack for 10 minutes before serving. This cooling window allows the internal melted cheeses and starches to set, ensuring clean, scoopable portions that hold their shape on the plate. Serve warm.
