Hash Brown Chicken Casserole

Creating this Hash Brown Chicken Casserole

Say hello to delicious and healthy 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!

March is National Frozen Food Month 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

Sprouts Farmers Market Organic 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

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 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.

I needed help finding the hash browns and the customer service is always outstanding. Everyone is so helpful and I always leave with everything I need!

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!

Chicken Baked Ziti

Slow Cooker Breakfast Casserole

Chicken Enchilada Casserole

Pot Pie Pasta Casserole

Overnight Spinach and Artichoke Egg Bake

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Hash Brown Chicken Casserole

This Hash Brown Chicken Casserole uses crispy but tender shredded potatoes and is an easy and healthy 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!

5 from 7 votes

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

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) 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

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 9×13 inch oven safe baking dish.
• Top with cornflakes and an additional sprinkle of shredded cheese (optional)
• Cover with foil. Bake for 30 minutes foil on. Remove foil and bake for an additional 25minutes with the foil off. You can broil for an additional 2-3 minutes, just dont let the corn flakes burn!
• Let rest for 10-15 minutes. Then garnish with parsley, green onions, or tomatoes and serve. Enjoy!

Notes

Great way to use up leftover chicken breasts. Shred and add to the recipe instead of rotisserie if you have them on hand!

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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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