Hash Brown Chicken Casserole

Creating this Hash Brown Chicken Casserole

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

• 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

1. Preheat the oven to 400° F.
2. In a large bowl, mix together the hash browns, shredded chicken, bacon, cheese, mixed veggies, cream of chicken, milk, thyme and salt.
3.  Pour this into a lightly greased 9×13 inch oven safe baking dish.
4.  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.

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!

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Glass Baking Dish 9″x13″

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Hash Brown Chicken Casserole

This Hash Brown Chicken Casserole uses crispy but tender shredded potatoes and is an easy dinner option. It’s topped with cornflakes, is made with bacon and chicken and is bound together with a cream cheesy sauce. It’s a great way to use up frozen foods in your freezer!

4.89 from 18 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 people

Calories: 489kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• 9×13" casserole dish

1x2x3x

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

TEXT INGREDIENTS

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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 (cheese optional)
• 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!

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. 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 489kcal

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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