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Chicken Hashbrown Casserole

This chicken hashbrown casserole is an easy dinner recipe made with tender potatoes, juicy shredded chicken, and veggies baked in a creamy, cheesy ranch sauce. It’s sure to be a family favorite!

Are you looking to cozy up with more chicken casserole ideas? Try my Chicken Cordon Bleu casserole, too!

Why You’ll Love This Chicken Hashbrown Casserole

I’m not one to pass up a chicken casserole recipe, and this cheesy chicken hashbrown casserole is one of our family favorites. It’s simple to make but packs in SO MUCH flavor into a 9×13” casserole dish. This recipe is:

  • Full of flavor. My casserole combines tender chicken, veggies, and hashbrown potatoes in a rich and creamy sauce packed with shredded cheddar, cream cheese, and ranch seasoning. Who doesn’t love huge forkfuls of melty, cheesy chicken and potatoes? (Correct answer: No one!). 
  • Easy. Chicken hashbrown casserole is like a cross between crack chicken and cheesy potato casserole. This recipe uses frozen hashbrowns and condensed chicken soup for extra convenience. Simply mix the ingredients and bake!
  • Make-ahead friendly. Prepare your casserole for the oven the night before, and keep it in the fridge until you’re ready to bake it. It’s perfect for meal prep, and even the leftover casserole tastes great for days.
Ingredients for hashbrown casserole.

Ingredients You’ll Need

I’ve rounded up the ingredients you’ll need to make this casserole below. Scroll down to the recipe card for a printable list of ingredients with amounts.

  • Cream of Chicken Soup – Good ol’ canned cream of chicken soup. You can use cream of mushroom soup if you don’t have cream of chicken. Keep in mind that this will slightly alter the flavor of the casserole.
  • Sour Cream – Regular or reduced-fat sour cream, whichever you prefer. You can also substitute sour cream with Greek yogurt.
  • Cream Cheese – I recommend using cream cheese that comes in blocks. Let it come to room temperature before using.
  • Milk – 1% or 2% milk is fine, or you can use whole milk.
  • Seasonings – Dried thyme, black pepper, and a packet of Ranch seasoning.
  • Corn – I like to add one can of whole-kernel corn, drained.
  • Cheese – The best cheese for this casserole is cheddar cheese. Grate the cheese fresh from the block so that it melts smoothly. 
  • Chicken – You’ll need 3 cups of cooked cubed or shredded chicken.
  • Potatoes – The easiest way to make this casserole is to thaw out a bag of diced potatoes (like breakfast hashbrowns). You can also chop up the potatoes and par-boil them yourself if you prefer.
  • Topping – I top this casserole with crushed seasoned croutons or butter crackers. I find garlic croutons add lots of flavor. Use more or less depending on how much extra crunch you’re after.

How to Make Chicken Hashbrown Casserole

This easy chicken hashbrown casserole is so quick to make. All you need is a bowl to mix the casserole filling and a dish to bake it in! Below is a short step-by-step. Scroll to the recipe card for printable instructions.

  • Make the filling. Add the canned soup, sour cream, milk, and cream cheese to a large bowl. Stir in the thyme, pepper, and ranch seasoning. Finally, fold in your drained corn kernels and about 1 cup of shredded cheese.
  • Add chicken and potatoes. Next, stir the hashbrown potatoes and chicken into the sauce. Transfer the filling to an ungreased 9×13” baking dish.
  • Add the crumb topping. Sprinkle the top of the casserole with additional shredded cheese, along with a topping of crushed crackers or croutons.
  • Bake. Bake the casserole at 350ºF for 30 minutes, or until the filling is hot throughout and bubbling at the edges.
Chicken hashbrown casserole topped with crushed croutons in a large baking dish.

Tips and Recipe Variations

Ready to make the best hashbrown casserole? Here are some last-minute tips before you get started:

  • Use up leftover chicken. I love having cooked shredded chicken on hand in my freezer to use in recipes like this chicken casserole, chicken noodle soup, and my cheesy chicken crescent bake. You can also use a rotisserie chicken or any other leftover cooked chicken you have on hand. 
  • Check the casserole for doneness. After about 30 minutes, the casserole should be bubbling and the top should look browned. If the cheese and filling aren’t bubbly, let the casserole bake for a short while longer.
  • Add bacon. Cooked crumbled bacon is a great way to add even more flavor to this chicken hashbrown casserole. (We all know that bacon and ranch are a match made in heaven. Just ask my cheesy bacon ranch bombs.)
  • Add veggies. Bulk up this casserole with vegetables such as diced carrots, celery, onions, frozen peas, spinach, or kale. If you have leftover roasted veggies, those are also great to add in!
  • Vegetarian. To make a vegetarian hashbrown casserole instead, omit the chicken and replace it with your choice of vegetables (see my previous tip).
A spoon lifting a serving of cheesy chicken hashbrown casserole from a baking dish.

Can I Substitute the Condensed Soup In this Recipe?

Condensed chicken soup acts as a binder for the other ingredients in this casserole. If condensed soup isn’t your thing, there are a couple of ways that you can substitute it:

  • 1 cup of additional sour cream (or Greek yogurt)
  • 2 eggs, whisked into the milk.

Can I Make This Casserole Ahead?

Yes! You can prepare this casserole up to one day ahead. Assemble the casserole as directed, and instead of baking, cover the casserole and refrigerate it until you’re ready to bake. Add a few extra minutes to the baking time if you’re baking this chicken hashbrown casserole cold from the fridge.

Chicken hashbrown casserole served on a plate with the rest of the casserole in the background.

Serving Suggestions

This chicken hashbrown casserole is a filling meal served with steamed broccoli or air fryer asparagus and a side of fluffy cornbread or air fryer biscuits. I also love to pair it with a fresh green salad or a Greek quinoa salad.

Storing and Reheating Leftovers

  • Refrigerate. Store any leftover chicken hashbrown casserole in an airtight container in the fridge for 3-4 days. 
  • Reheat. To reheat leftovers, pop the casserole into the oven at 350°F for a few minutes, with a little extra cheese. You can also warm individual servings the microwave.
  • Freeze. Place the casserole in an airtight container and freeze it for up to 1-2 months. Thaw overnight in the fridge before reheating.

More Easy Casserole Recipes

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Chicken hashbrown casserole topped with crushed croutons in a large baking dish.

Chicken Hashbrown Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 8
  • Category: Chicken
  • Method: Oven
  • Cuisine: American


This chicken hashbrown casserole is an easy dinner recipe packed with tender potatoes, shredded chicken, and sweet corn baked in a creamy, cheesy ranch sauce.


  • 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!


  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.


  • 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

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47 comments on “Chicken Hashbrown 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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