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Cheesy Ranch Chicken Hash Brown Casserole

Are you a big fan of simple, one-pan-serves-all meals? If so, you’ll love this Cheesy Ranch Chicken Hash Brown Casserole. It takes your favorite side dish and turns it into an easy chicken dinner!

Make sure to try my Potato Casserole too if you want to keep it simple!

An Easy Hashbrown Casserole with Chicken

Dinnertime is a busy event in my house… most of the time it happens, other times 6:00 rolls around and we look at each other and basically shrug our shoulders. When I find a chicken recipe that’s a little different, the kids enjoy, AND I can make it ahead of time, everyone’s a winner. Plus creamy casseroles are my favorite. So obviously, Hash Brown Casserole is a favorite in my house.

This easy casserole recipe combines two of my favorite easy recipes: Crack Chicken and Hash Browns. Give this fun spin on a classic casserole dish a whirl!

Spoonful of cheesy chicken hashbrown casserole.

Why This is the Perfect Dinner Casserole

I love this homemade hashbrown casserole for a number of reasons. The first reason is because it’s totally cheesy – who doesn’t love huge forkfuls of cheesy chicken? (Correct answer: No one!) Second, this is a protein-packed meal that will leave each person’s stomach full. Finally, it’s ridiculously easy to make – all you have to do is mix the ingredients together in a bowl and bake. Get ready to receive some rave reviews!

Ingredients for hashbrown casserole.

Recipe Ingredients

Let’s go over what you’ll need to make this casserole. Round up the following ingredients:

  • Cream of Chicken Soup: I used 1 (10 3/4 oz) can of soup – you could try using cream of mushroom soup if you don’t have cream of chicken, but keep in mind that this will slightly alter the flavor of the casserole.
  • Sour Cream: You can use regular or reduced fat, whichever you prefer.
  • Cream Cheese: You’ll need 1 (8 oz) block cream cheese. Let it come to room temperature before using.
  • Milk: 1% or 2% milk is fine.
  • Seasoning: Use dried thyme, black pepper and 1 (1 oz) package of Ranch seasoning.
  • Corn: I like to add in 1 (15 oz) can whole kernel corn, drained.
  • Cheese: You’ll need cheddar cheese for this recipe. I think it’s best to grate the cheese because it melts better that way.
  • Chicken: I needed about 3 cups of (cooked) shredded/cubed chicken.
  • Potatoes: I used 1 (28-32oz) package of diced potatoes (like hash browns), thawed.
  • Garnish: 1- 1/2 cup crushed seasoned croutons or butter crackers (I used Garlic Croutons), depending on how much crunch you want!
Hashbrown casserole topped with crushed croutons.

How to Make Chicken Hashbrown Casserole

This chicken hashbrown casserole is essentially a one-pan meal, but you just need one extra bowl to combine the ingredients in before transferring them to the pan. Washing two dishes instead of one isn’t that bad, though, right? I promise you this creamy, cheesy casserole is worth the extra dish.

Combine Ingredients in a Bowl: Preheat oven to 350°. In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese.

Ingredients for hashbrown casserole in a bowl.

Add Potatoes and Chicken: Next mix in diced potatoes and chicken. Spread entire mixture into an ungreased 9×13 pan.

Hashbrown casserole mixture with chicken.

Add Garnishes: Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers.

Cook the Casserole: Bake for 30 minutes until mixture is hot and bubbly.

Baked hashbrown casserole in a pan.

Tips for Success

See how easy this 40-minute dinner is? Here are some last-minute tips before you get started:

  • What Chicken to Use: You can certainly cook your own chicken, or use a Rotisserie Chicken. Or, if you have chicken leftover, this is a great way to use it up!
  • Topping Ideas: Spread the mixture in a 9×13 baking dish and top it with crushed butter crackers, or crushed croutons! Croutons are a little crunchier, so it’s up to you!
  • How to Know When the Casserole is Done: Just bake it until it’s nice and bubbly and the top is lightly browned…about 30 minutes. Then you can dig in!
  • To Make It a Side Dish Again: You can keep this a meatless meal or a hearty side dish by omitting the chicken and serving it by itself or alongside chicken, steak, or pork!
Cheesy hashbrown casserole with chicken.

Serving Suggestions

Need some suggestions on what to serve with this hashbrown casserole? No problem!

  • Vegetables: Steamed broccoli is always good, as is roasted asparagus.
  • Salad: A green salad, quinoa salad, etc. – whatever you feel like putting together!
  • Bacon: Fry up a pan of bacon to enjoy with this casserole – you won’t regret it!
Spoonful of creamy chicken casserole.

How to Store and Reheat Leftovers

Store any leftovers you have in an airtight container in the fridge for 3-4 days. When you want to reheat them, pop them in the oven at 350°F for a few minutes, with a little extra cheese, or just use the microwave.

Plate of cheesy chicken casserole.

Can This Casserole Be Made Ahead?

Yes! You can prepare this casserole in the morning, or the night before, and refrigerate everything until you’re ready to bake it. How awesome is that?

Can I Freeze This?

Sure, go for it! Place the casserole in an airtight container, freeze it, and make sure to eat it within 1-2 months. Thaw overnight in the fridge before reheating.

Forkful of cheesy hashbrown casserole.
Print
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A plate of hashbrown casserole next to a casserole dish.

Cheesy Ranch Chicken Hash Brown Casserole

  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 8
  • Category: Chicken
  • Method: Oven
  • Cuisine: American

Description

Are you a big fan of simple, one pan meals? If so, you’ll love this Cheesy Ranch Chicken Hash Brown Casserole. It takes your favorite side dish and turns it into an easy chicken dinner!


Ingredients

Scale
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 (8 oz) block cream cheese, room temperature
  • 1/2 cup milk
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 (1 oz) pkg Ranch seasoning
  • 1 (15 oz) can whole kernel corn, drained
  • 2 cups grated cheddar, divided
  • 3 cups (cooked) shredded or cubed chicken
  • 1 (28-32oz) pkg diced potatoes (like hash browns), thawed
  • 11/2 cup crushed seasoned croutons or butter crackers (I used Garlic Croutons), depending on how much crunch you want!

Instructions

  1. Preheat oven to 350°
  2. In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese.
  3. Next mix in diced potatoes and chicken.
  4. Spread entire mixture into an ungreased 9×13 pan.
  5. Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers.
  6. Bake for 30 minutes until mixture is hot and bubbly.

Nutrition

  • Serving Size:
  • Calories: 550
  • Sugar: 5.7 g
  • Sodium: 1035.4 mg
  • Fat: 34.7 g
  • Carbohydrates: 44.2 g
  • Protein: 17.2 g
  • Cholesterol: 72.4 mg

Keywords: easy chicken dinner, chicken hashbrown casserole, cheesy chicken hashbrown casserole, easy hashbrown casserole, cheesy chicken casserole

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47 comments on “Cheesy Ranch Chicken Hash Brown Casserole”

  1. KathLuvs2Cook

    Great base recipe. I see why the great reviews. I sautéed chopped onions, green onions, banana and ancho peppers, garlic sprouts and added to hash browns in a skillet cooking with butter till browned. No sour cream. Added the cheese andspread evenly into casserole dish, topped with remaining cheese and panko crumbs. Sprinkled grated Parmesan, paprika and parsley over the top. Sprinkled fresh chives over the top before serving. My guy is having his 4th serving. Thank you for the awesome idea.

  2. DadHome4Summer

    Thanks. This was good. The sauce was a bit too thick and I let it cook for over an hour and the potatoes still seemed raw. I would suggest halving the sauce and then pre-cooking the potatoes. The flavor is awesome. Not trying to ruin the post, as we would have it again with these modifications. Thanks for the idea.

  3. Found your blog as I was Googling chicken and hashbrowns!
    Wow– this is a great recipe, and very versatile as others have noted. I made it tonight for hubby and me. I only had a little sour cream so combined it with fat free Greek yogurt to make the 1 cup. Sauteed some chopped broccoli, bell pepper, onion, and minced garlic and added to the mix. I also cooked the hash browns in a skillet beforehand to brown them up a bit. I forgot to add a little hot sauce or cayenne as I think that would really add to the dish. Next time!
    Lastly, I baked for 30 mins at 350F then added some crushed Ritz crackers mixed with panko breadcrumbs for another 20 mins. plus another 5 mins. under the broiler to brown it up a bit. For more crunch I crumbled a few tortilla chips over the top before serving.
    Truly a wonderful, easy recipe that I will keep in the rotation and modify depending on our mood and ingredients on hand. Thanks so much for this recipe, Shelly!

  4. This looks delicious! I would like to try it (specially since I loooove not having to wash a ton of dishes), but I’m not really familiar with what “Cream of chicken soup” is. Is it another way to call consommé? Or is this something you buy?
    Than you!

  5. This has become a favorite in our house. I’ve made it with cream of mushroom and ground beef, rotisserie chicken tossed in homemade BBQ sauce, tuna, and with ground beef, black beans and taco seasoning. Each version has been a big hit with my family. This recipe is so versatile, the options are endless. Thank you for posting!

  6. Made it and I would probably suggest for hashbrowns to be cooked with butter first. They thawed out but casserole just lacked my best guess is I should have cooked the potatoes first.

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