Hash Brown Chicken Casserole

Name: Hash Brown Chicken Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 people
Ingredients: 1 (16 oz) hash browns; 1 rotisserie chicken; 8 trips Bacon; 2 cups cheddar cheese; 2 cups mixed vegetables; 1 (22 oz can) cream of chicken condensed soup; 1 cup milk; 1 tsp. thyme; 1/2 tsp. salt; 2 cups corn flakes

User Reviews

4.8

72 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8 people
Calories
489 kcal
Course
Main Course
Cuisine
American

Hash Brown Chicken Casserole

Ulric Williams

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This Hash Brown Chicken Casserole layers frozen hash browns, shredded rotisserie chicken, crumbled bacon, shredded cheddar, and mixed vegetables in a creamy base created from condensed cream of chicken soup and milk. Topped with crispy corn flakes and additional cheese, it bakes to a golden bubbly finish with a crunchy topping and moist, flavorful interior, using familiar comfort food ingredients in a single dish.

Description

The casserole combines partially thawed shredded hash browns with shredded seasoned chicken, cooked bacon pieces, cheddar cheese, and frozen mixed vegetables. These ingredients are bound together by a creamy mixture of condensed cream of chicken soup and milk, flavored with fresh thyme and salt. The assembled mixture is spread in a baking dish, topped with corn flakes for crisp texture and optionally extra shredded cheese for richness.

Baking covered initially allows ingredients to heat through and meld, while removing the foil midway crisps the topping. The resting period after baking helps the casserole settle, making it easier to serve. The result is a hearty casserole with both creamy and crunchy elements.

This dish is practical for using leftover chicken or rotisserie chicken, serving as a filling family meal or potluck contribution. Garnishes such as parsley, chili flakes, green onions, or tomatoes add freshness or heat as desired.

Notes indicate substitutions are possible if large cans of cream of chicken soup are unavailable, and leftover chicken breast can be used instead of rotisserie chicken.

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Ingredients

Servings

1 (16 oz) hash browns frozen, slightly thawed
1 rotisserie chicken shredded, about 2-3 cups
8 trips Bacon cooked and crumbled
2 cups cheddar cheese shredded
2 cups mixed vegetables frozen
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

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Instructions

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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 9x13 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!

Equipments used:

Notes

Use leftover shredded chicken breasts if rotisserie chicken is unavailable.
If large 22 oz cans of cream of chicken soup are unavailable, substitute two 10.5 oz cans.