This Chicken Hashbrown Casserole is filled with crispy hash browns, shredded chicken, and gooey cheese to make for a deliciously easy meal. The addition of bacon doesn’t hurt either!
Making casseroles has become part of our regular dinner rotation, because they are so easy to make. All you have to do is toss the ingredients into a casserole dish and voila! A scrumptious dinner is ready. This chicken hash brown casserole is both easy to make and oh so flavorful.
Hash browns are always yummy, but adding in plenty of cheese, bacon, and chicken, makes them taste even better. This chicken hash brown casserole is salty and savory, without being too overwhelming. Make it for a simple family meal, or take it to a potluck and watch it disappear.
Erick says: 
I discovered this bad boy about a month ago and have made it 4-5 times already. I may make it again tonight. So good!
Kathy Grover says:
This is a fabulously delicious casserole. We couldn’t have eaten a yummier dish. The recipe is for an 8 x 8 casserole, so if you want a larger serving, double the recipe and use a 8 x 11 pan. I will be making it again and again.
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Ingredients You Need
- Bacon: bacon adds a nice saltiness and fattiness to the casserole, but feel free to use other meats like turkey bacon or sausage.
- Shredded Cheddar: shred your own cheese to get the best results.
- Cream Cheese: leave your cream cheese out at room temperature to let it soften before adding it into the casserole.
- Sour Cream: the tangy taste of sour cream cuts the richness of the dish, so it doesn’t get overwhelming.
- Butter: you can use unsalted butter if you are watching your sodium intake.
- Salt & Ground Black Pepper: adjust the amount used based on your taste.
- Frozen Hash Brown Potatoes: thaw the hash browns completely before using them, or they won’t be able to cook through in the oven.
- Chicken Breast: use already cooked chicken or rotisserie chicken into the casserole. Don’t put raw chicken into the casserole.
- Green Onion: this is a garnish, so it can be skipped.
Tips & Notes
- Use rotisserie chicken breast to cut down prep time.
- Give the frozen hash browns time to fully thaw before cooking them.
- Don’t rinse the hash browns, it will make the casserole soggy.
Chicken Hashbrown Casserole
Ingredients
- 4 slices bacon cooked and chopped, divided
- 1 cup (113 g) shredded cheddar divided
- 4 ounces (113 g) cream cheese softened
- 1/2 cup (115 g) sour cream
- 1/4 cup (57 g) butter melted
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 15 ounces (425 g) frozen hash brown potatoes fully thawed
- 2 cup (300 g) chicken breast cooked and cubed into bite sized pieces
- 2 (2) green onion for garnish
Instructions
- Preheat oven to 350°F. Grease an 8×8” baking dish and set aside.
- In a bowl, whisk together cream cheese, sour cream, butter, salt and pepper. Stir in half the bacon, half the shredded cheese. Add the hash browns and chicken. Stir to combine.
- Pour the mixture into the prepared baking dish. Bake for 35 minutes.
- Remove from the oven and top with the remaining bacon and shredded cheese. Return to the oven for another 15 minutes, until the cheese is melted.
- Allow it to rest for 5-10 minutes before serving. Serve with green onions for garnish.
Notes
- Use rotisserie chicken breast to cut down prep time.
- Give the frozen hash browns time to fully thaw before cooking them.
- Don’t rinse the hash browns, it will make the casserole soggy.
- Adapted from Paula Deen’s recipe.
Nutrition
Substitutions & Variations
- Mexican: Mix the ingredients with some taco seasoning to give it an international flair.
- Crispy: Add an additional layer of breadcrumbs to give the casserole a bit more crunch.
- Veggies: if you want to boost the casserole with some vegetables, then add in a come green beans.
- Cheese: switch out the cheddar for another cheese like Pepper Jack, Colby, or Swiss.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
I discovered this bad boy about a month ago and have made it 4-5 times already. I may make it again tonight. So good!
Thanks for commenting, Erick! I’m glad you like it. Maybe you’ll discover something else amazing on our site if you stick around. 🙂
This is a fabulously delicious casserole. We couldn’t have eaten a yummier dish. The recipe is for an 8 x 8 casserole, so if you want a larger serving, double the recipe and use a 8 x 11 pan. I will be making it again and again.
Thanks Kathy, we love it as well. Enjoy!
AMAZING! so rich and creamy. shared it with all my friends.
I know this recipe will be good bc it is similar to Crack Chicken only it has the Hash Browns in it. I will add frozen Mixed Veggies or Peas & Carrots. I make one similar w/ Veggies & Hamburg, but no Bacon, or Cream Cheese or shredded cheese but w/ Cream of Chicken & Cream of Mushroom Soup & Milk. Yummy!
It is very similar Karen. It’s a great combinations. My kids ask for it all the time and it’s super easy to make. Hope you like it!
i am so happy to find a recipe that doesn’t call for shredded chicken! What happened to just cubed chicken that you can chew?
I’m glad you found us Jenny! This is one of my favorite recipes.