Hash Brown Chicken Casserole
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Say hello to delicious and easy-to-make comfort food! Plus, it’s way more satisfying than the Cracker Barrel hash brown casserole!
This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
This Hash Brown Chicken Casserole cannot get any easier and it’s a fun weeknight dinner. Simple ingredients and you probably already have most of them stocked in your freezer or pantry!
I don’t know about you but I always feel like I am making freezer clean out meals and this recipe is using up all of the frozen goodies in my freezer.
Frozen hash browns are always a stocked item on our freezer and I love buying them from Sprouts!
Typically, you think of hash browns being a breakfast item staple.
But we love using Sprouts Farmers Market Organic Hash Browns for dinner options too! I love that you use up the entire 16 oz. bag in this recipe.
Nutritionally, for each 1-cup serving of the hash browns you are getting 70-calorie serving, 2 g. of protein, 2 g. of fiber, 10% Of The Daily Recommended Value Of Potassium and 8% of The Daily Recommended Value of Vitamin C. That’s a win in my book!
Ingredients you will need to make this Hash Brown Chicken Casserole
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Hash Browns: Be sure to thaw them on the counter for 10 minutes prior to making.
- Chicken: I buy the rotisserie chicken from Sprouts, it’s the perfect amount for this recipe and easy to shred!
- Bacon: This is totally optional, but everything is always delicious with a little bacon involved, especially with hash browns!
- Cheddar Cheese: I recommend shredded your own, it melts nicely in the casserole compared to the store bought pre-shredded cheese.
- Frozen mixed veggies: Sprouts carries a frozen mixed veggies that is perfect for this recipe! I love the pop of color the veggies add to the meal.
- Cream of Chicken: If you cannot find a large can, use 2 small cans. (~22 oz).
- Milk: Cow’s milk (any % milk fat you prefer is fine)
- Corn flakes: you can purchase gluten free corn flakes if needed. These get sprinkled over the top of the casserole prior to baking and the crispy top is just so good!
- Thyme and salt are also seasonings used.
How to make a hash brown chicken casserole
Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat the oven to 400° F.
- In a large bowl, mix together the hash browns, shredded chicken, bacon, cheese, mixed veggies, cream of chicken, milk, thyme and salt.
- Pour this into a lightly greased 9×13 inch oven safe baking dish.
- Top with cornflakes and an additional sprinkle of shredded cheese (optional)
This recipe is really a no fail recipe and great for meal prep.
It has a crispy top and cheesy, protein packed center that everyone will be sure to love.
And it’s so easy to stock up on these ingredients at Sprouts. I always love their prices, their selection and how friendly everyone is at the store.
If you enjoy this Hash Brown Chicken Casserole, some other cozy recipes you may also like are my Pot Pie Pasta Casserole, this Cheesy Chicken Risotto with broccoli, and this Sloppy Joe Baked Potato.
Can I make this casserole in advance?
Yes! That’s one thing I love about casseroles. You can prep this in the morning, and then an hour before dinner pop it in the oven. So simple!
I hope you guys love this easy and delicious recipe! Be sure to run over to Sprouts to load up on all of the ingredients you need to make this recipe and to stock your fridge and freezer!
Other casserole recipes you will love!
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Hash Brown Chicken Casserole
Ingredients
- 1 (16 oz) bag frozen hash browns, slightly thawed
- 1 Rotisserie Chicken, shredded (~2-3 cups)
- 8 strips bacon, cooked and crumbled
- 2 cups cheddar cheese, shredded
- 2 cups frozen mixed veggies
- 1 (22 oz can) cream of chicken condensed soup*
- 1 cup milk
- 1 tsp. thyme, fresh
- 1/2 tsp. salt
- 2 cups corn flakes
garnish: parsley or diced green onions
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400° F.
- In a large bowl, mix together the hash browns, shredded chicken, bacon, cheese, mixed veggies, cream of chicken, milk, thyme and salt.1 (16 oz) bag frozen hash browns, slightly thawed, 1 Rotisserie Chicken, shredded (~2-3 cups), 8 strips bacon, cooked and crumbled, 2 cups cheddar cheese, shredded, 2 cups frozen mixed veggies, 1 (22 oz can) cream of chicken condensed soup*, 1 cup milk, 1 tsp. thyme, fresh, 1/2 tsp. salt
- Pour this into a lightly greased 9×13 inch oven safe baking dish.
- Top with cornflakes and an additional sprinkle of shredded cheese (cheese optional)2 cups corn flakes
- Cover with foil. Bake for 30 minutes foil on. Remove foil and bake for an additional 15 minutes with the foil off. Keep an eye on cornflakes so they don't burn.
- Let rest for 10-15 minutes. Then garnish with parsley, chili flakes, green onions, or tomatoes and serve. Enjoy!
Equipment
Video
Notes
- Great way to use up leftover chicken breasts. Shred and add to the recipe instead of rotisserie if you have them on hand!
- If you cannot find the large can of cream of chicken, use 2 small (10.5 oz) cans.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
In order to make this gluten free, you would have to use GF cream of chicken soup and GF corn flakes
I made this last night and it was very good – even my picky eater liked it. I followed the recipe pretty closely with a couple of adjustments. I cooked 3 boneless thighs in a crockpot for 7 hours and then shredded them. I added seasoning, dried carrots and onions to the broth in the crockpot. My mixing bowl was not large enough for everything so I layered the ingredients. Hashbrowns on the bottom, soup mix, chicken and veggies next and and then cheese on top. I was tired and wanting to get this in the oven so ignored the corn flake topping. The biggest substitution I made was using a cup of broth from the crockpot instead of milk. I think it gave the casserole a richer depth of flavor. I was cooking something else in the oven at 350° so I added about 10 – 15 minutes to the cook time. Thank you for sharing an EZ to fix and tasty recipe.
Thank you so much for visiting my site and making this recipe! So glad you enjoyed. xo, Tawnie
From working in a restaurant for tooo many years, having a chef for a son & we all love good food…. If you’re going to use broth, don’t. Find a good quality soup base (chicken, beef or veg can be used instead or, with the broth. I haven’t found a seafood base that didnt taste fishy but it’s been a while. The good ones aren’t cheap but they go a long way (gravies, sauces, flavors for stews & roasts) and the flavors are worth taking the chance. The cheap ones won’t convince you, you’ve got to get good quality bases.
Wow. Made this to feed a few guests and family. Saved the recipe for future. I did add some garlic and onion powder. After the 3 bowl helping I had to force myself to quit.
Thank you so much Shannon! It’s totally addicting stuff! haha xo, Tawnie
This tender chicken with a cheesy creamy sauce is so great! It’s such a delicious meal that the whole family enjoys!
Pinned to make for family this weekend! Thank you for the wonderful recipe. 🙂
Such a delicious meal! My family loved it! Thanks for sharing!
Love this healthy and delicious dinner casserole. I will be making this soon.
I’ll bet this is a family favorite! So easy and budget friendly!
I have made this dish with a little twist!
I use 1 and 1/2 small cans of mushroom soup instead of 2 and top the casserole With Jiffy Cornbread Mix! I add season salt, Onion Powder and Sage to the Chicken and.Cook It. The. Add a little of the seasonings to the hash brown / soup mix!! Totally YUMMY!
Hi! That sounds amazing, I will have to try it that way next time! Thank you so much!! xo, Tawnie
Trying this for the first time tonight. I kept the chicken chunked and added in some ranch seasoning and sour cream. Making kind of a chicken, bacon,ranch casserole. Excited to see what my family thinks.
Hi Erika! That sounds delicious, I hope it turns out yummy. Thank you!!