Cheesy Hashbrown Chicken Casserole 
This creamy, cheesy hashbrown chicken casserole is the ultimate comfort food! Loaded with tender shredded chicken, crispy hashbrowns, vegetables, and a golden breadcrumb topping, it’s an easy one-dish meal perfect for busy weeknights or potlucks.
Ingredients
- 2 lbs frozen Southern-style hashbrowns
- 3 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- 2 cups sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas and carrots
- ½ cup canned corn, drained
- ⅓ cup milk
- 2 cups bread crumbs
- Salt and black pepper to taste
Instructions
Prepare the Oven & Baking Dish
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9×13-inch baking dish.
Assemble the Casserole
- Spread the frozen hashbrowns evenly across the bottom of the baking dish.
- In a large mixing bowl, combine the shredded chicken, cheddar cheese, sour cream, cream of chicken soup, peas and carrots, corn, milk, salt, and black pepper. Stir until well mixed.
- Pour the mixture over the hashbrowns, spreading it evenly.
Add the Topping & Bake
- Sprinkle the bread crumbs over the top for a crispy, golden crust.
- Bake uncovered for 1 hour, or until the casserole is bubbling and the top is golden brown.
Serve & Enjoy!
- Let the casserole rest for 5-10 minutes before serving.
- Pair it with a fresh side salad or steamed veggies for a balanced meal.
Storage & Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months in a freezer-safe dish. Thaw overnight in the fridge before reheating.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.
Nutrition Information (Per Serving)
Calories: 516 kcal Carbohydrates: 42g Protein: 19g Fat: 31g Saturated Fat: 10g
Pro Tip: Want extra crunch? Add crushed Ritz crackers or French-fried onions on top instead of breadcrumbs!
This easy, cheesy hashbrown casserole is a guaranteed family favorite—creamy, crispy, and absolutely delicious! 
No cooking required – Ready in 20 minutes flat!