There’s a reason this Hashbrown Chicken Casserole is a beloved staple in church cookbooks, family reunions, and busy weeknight rotations: it’s rich, hearty, and deeply satisfying, with tender chicken, creamy sauce, melty cheese, and a golden crown of crispy hash browns—all baked into one irresistible, no-fuss dish.
Think of it as the ultimate comfort food hybrid: part chicken pot pie, part loaded baked potato, 100% cozy. And the best part? You can make it with pantry staples and a rotisserie chicken, ready in under an hour with minimal cleanup.
Let’s bring this classic casserole to your table—where it’s sure to earn a permanent spot.
Why You’ll Love This Casserole
- ✅ Uses rotisserie chicken—zero cooking required!
- ✅ One dish, 40 minutes—ideal for busy nights
- ✅ Naturally nut-free (check soup label)
- ✅ Freezer-friendly (before baking)
- ✅ Kid-approved and perfect for potlucks or meal prep
Ingredients You’ll Need
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1 (30 oz) bag frozen shredded hash browns, thawed and patted very dry
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1½ cups sour cream or plain Greek yogurt
- 1½ cups shredded cheddar cheese, divided
- ½ cup finely diced onion (optional but flavorful)
- 1 tsp garlic powder
- ½ tsp dried thyme
- Salt & black pepper, to taste
- 2 tbsp melted butter (for topping)
🥔 Pro tip: Squeeze thawed hash browns in a clean kitchen towel—they must be bone-dry to prevent a soggy casserole!
