Hashbrown Chicken Casserole

This chicken hashbrown casserole is a regular dinner staple in our home. It’s made even faster when you use a rotisserie chicken! This recipe is creamy, loaded with flavor, and always a winner with my family.

It’s also one of my go-recipes when we’re having company. There’s really no need to get fancy when you’re having guests over.

Ingredients

  • 2 lb. Southern style frozen hashbrowns
  • 2 C. Shredded cheddar cheese
  • 1 C. Frozen peas and carrots
  • 2 C. Sour cream
  • ½ C. Canned corn drained
  • 1 Can Cream of chicken soup
  • 3 C. Shredded chicken
  • ⅓ C. Milk
  • 2 C. Bread crumbs
  • Salt and pepper to taste

How To Make Hashbrown Chicken Casserole

  • Preheat the oven to 400 degrees.
  • Add the hashbrowns to the bottom of a 9×13 baking dish.
  • Mix together all of the remaining ingredients except for the bread crumbs in a large bowl until well combined.
  • Layer the mixture on top of the hashbrowns.
  • Top the casserole with the bread crumbs and bake for 1 hour.
  • Enjoy!