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Chicken hashbrown casserole in a 9x13 baking dish with creamy shredded chicken, hashbrowns, peas, carrots, corn, melted cheddar, and a golden buttery breadcrumb topping.

Creamy Chicken Hashbrown Casserole

Creamy Chicken Hashbrown Casserole made with shredded chicken, hashbrowns, cheddar cheese, peas, carrots, corn, sour cream, cream of chicken soup, and a buttery breadcrumb topping. A cozy family dinner perfect for busy nights and potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Servings: 8
Course: Casserole
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag frozen shredded hashbrowns thawed if possible
  • 2 cups cooked shredded chicken
  • 2 cups shredded cheddar cheese divided
  • 1 cup frozen peas and carrots
  • 1 can corn drained
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 3/4 cup milk
  • 2 cups bread crumbs
  • Salt and pepper to taste
  • 2 tablespoons melted butter for topping

Equipment

  • - 9x13 baking dish
  • Large mixing bowl
  • - Small bowl
  • spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F and lightly grease a 9x13 baking dish.
  2. In a large mixing bowl, combine hashbrowns, shredded chicken, 1 1/2 cups cheddar cheese, peas and carrots, corn, sour cream, cream of chicken soup, and milk.
  3. Season generously with salt and pepper.
  4. Mix until everything is evenly coated and creamy.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
  7. In a small bowl, toss bread crumbs with melted butter until lightly coated.
  8. Scatter the buttered bread crumbs evenly over the cheese layer.
  9. Bake uncovered for 30 minutes.
  10. Check for bubbling edges and a golden-brown crust. If needed, continue baking in 10-minute intervals until hot, bubbly, and deeply golden on top.
  11. Let rest for 5 minutes before serving.

Notes

Use rotisserie chicken to save time.
Drain corn well to avoid a watery casserole.
For a crispier topping, use panko or crushed crackers.
Store leftovers in the refrigerator for up to 4 days.