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Hashbrown Chicken Casserole is a delicious and easy-to-make dish that is perfect for busy weeknights or for feeding a crowd. This casserole is loaded with shredded roasted chicken, frozen hash brown potatoes, cheese, and a creamy sauce made with sour cream, cream of chicken soup, and milk. Topped with bread crumbs or cornflake crumbs, this casserole bakes up to a crispy and golden brown perfection.

In this blog post, we will explore the history of this classic casserole, discuss its nutritional value, and share some tips and tricks for making the perfect Hashbrown Chicken Casserole.

The History of Hashbrown Chicken Casserole

Casseroles have been a popular staple of American cuisine for decades. The origins of this particular casserole are unclear, but it is likely that it originated in the southern United States, where hash browns and chicken are both commonly used ingredients in many dishes.

The popularity of this casserole skyrocketed in the 1950s and 1960s, when convenience foods and kitchen appliances such as canned soups and electric ovens made it easier for home cooks to prepare quick and easy meals for their families. The Hashbrown Chicken Casserole quickly became a favorite of busy housewives and working mothers who needed to put dinner on the table quickly.

Today, the Hashbrown Chicken Casserole remains a favorite comfort food and is often served at potlucks, family gatherings, and holiday meals.


Preparation time: 15 minutes
Cooking time: 1 hour
Servings: 8


2 pounds Southern Style frozen hash brown potatoes
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas and carrots
1/2 cup canned summer sweet corn
2 cups sour cream or plain yogurt
1 can cream of chicken soup
1/3 cup milk
3 cups cooked, shredded roasted chicken
Bread crumbs or cornflake crumbs


Preheat the oven to 400 degrees Fahrenheit.

Arrange the frozen hash brown potatoes in a 9×13 inch baking dish.

In a large bowl, mix together the shredded cheddar cheese, salt, black pepper, frozen peas and carrots, canned summer sweet corn, sour cream or plain yogurt, cream of chicken soup, milk, and cooked, shredded roasted chicken.

Pour the mixture over the potatoes in the baking dish, and spread it evenly.

Sprinkle bread crumbs or cornflake crumbs on top of the mixture.

Bake in the preheated oven for about 1 hour, or until the top is golden brown and the dish is heated through.

Let cool for a few minutes before serving.

Enjoy your delicious chicken and potato casserole!

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