Name: Hash Brown Chicken Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 (10.5 ounce) cans cream of chicken soup OR approx. 2 cups homemade cream of chicken soup; 1 cup sour cream; ½ cup milk; Salt and black pepper, to taste; 26-ounce package frozen shredded hash browns; 2 cups diced or shredded cooked chicken; 1 (12 ounce) bag frozen mixed vegetables; 2 cups shredded cheddar cheese, divided; 1 sleeve Ritz crackers, crushed

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Introduction

This comforting Hash Brown Casserole combines tender chicken, creamy soup, and cheesy hash browns for a satisfying meal. It’s easy to prepare and perfect for family dinners or potlucks.

A white plate holds a square serving of baked casserole with three visible layers: the top layer is golden and crispy, made of crushed cracker crumbs with an orange melted cheese beneath it; the middle layer shows mixed vegetables with green beans and carrots, soft and cooked; the bottom layer is creamy and light yellow, likely a cheesy or creamy sauce that binds the dish together. Part of a white casserole dish filled with the same casserole is visible in the top right corner, placed on a brown textured mat with a blue and white checkered cloth next to it. A silver fork rests beside the plate on a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (10.5 ounce) cans cream of chicken soup OR approx. 2 cups homemade cream of chicken soup
1 cup sour cream
½ cup milk
Salt and black pepper, to taste
26-ounce package of frozen shredded hash browns
2 cups diced or shredded cooked chicken
2 cups shredded cheddar cheese, divided
1 (12 ounce) bag frozen mixed vegetables
1 sleeve Ritz crackers, crushed

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
Step 2: In a large bowl, whisk together the cream of chicken soup, sour cream, and milk. Season with salt and black pepper to taste.
Step 3: Stir in the frozen hash browns, cooked chicken, 1 cup of shredded cheddar cheese, and frozen mixed vegetables. Mix gently until combined.
Step 4: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top, then spread the crushed Ritz crackers on top of the cheese.
Step 5: Bake in the preheated oven for 1 hour, until the casserole is bubbly and the topping is golden brown.
Step 6: Remove from the oven and let it cool for 10 minutes before serving.

Tips & Variations

Use homemade cream of chicken soup for a fresher flavor and less sodium.
For a vegetarian version, omit the chicken and add extra vegetables or beans.
Substitute cheddar cheese with pepper jack for a spicy twist.
Add a teaspoon of garlic powder or paprika to the mixture for added depth of flavor.
Crush the crackers finely for an even topping or leave them chunkier for more texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through, about 15-20 minutes.

How to Serve

The image shows a white rectangular baking dish filled with a baked pasta casserole. The top layer is golden brown with melted cheese, showing bits of red from diced tomatoes and green herbs sprinkled throughout. One scoop has been taken out with a spoon, revealing creamy white sauce mixed with pasta strands and bits of chicken underneath the cheese layer. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover it tightly with foil and refrigerate. Bake it when ready, adding an extra 10-15 minutes to the baking time if baking straight from the fridge.

Can I use fresh vegetables instead of frozen?

Absolutely. If using fresh vegetables, lightly steam or sauté them first to prevent excess moisture from making the casserole soggy.