Chicken Hashbrown Casserole
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!
Servings: 6 Servings
Calories: 382kcal
Ingredients
- 4 slices bacon cooked and chopped, divided
- 1 cup shredded cheddar divided
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 15 ounces frozen hash brown potatoes fully thawed
- 2 cup chicken breast cooked and cubed into bite sized pieces
- 2 green onion for garnish
Instructions
- Preheat oven to 350°F. Grease an 8x8” 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
Calories: 382kcal | Carbohydrates: 15g | Protein: 20g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 800mg | Potassium: 493mg | Fiber: 1g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 1mg