Description
Comfort meets convenience in this hearty Hashbrown Chicken Casserole, blending creamy textures with crispy potato layers. Cheesy, satisfying goodness awaits you in each comforting bite of this midwest-inspired dinner classic.
Ingredients
Scale
Main Protein:
- 3 cups cooked boneless skinless chicken breasts, diced
Potato Base:
- 4 cups frozen shredded hashbrowns
Dairy and Cheese:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
- 4 tablespoons butter, melted
Seasoning and Topping:
- 1 teaspoon onion powder
- 1 cup panko breadcrumbs
Instructions
- Prepare the oven at 400F (200C) and coat a baking dish with nonstick spray to prevent sticking.
- Create a hearty mixture by combining frozen hashbrowns, tender diced chicken, cream of chicken soup, milk, onion powder, and half of the shredded cheddar cheese in a large mixing bowl.
- Evenly distribute the combined ingredients into the prepared baking dish, ensuring a uniform layer for consistent cooking.
- Craft a crispy topping by thoroughly mixing panko breadcrumbs with melted butter until each crumb is generously coated.
- Generously scatter the buttered breadcrumbs across the casserole surface, then sprinkle the remaining cheddar cheese for an extra layer of flavor and texture.
- Slide the casserole into the preheated oven and bake for approximately 45 minutes, watching for a golden-brown crust and bubbling edges that indicate complete cooking.
- Remove from the oven and allow the casserole to rest for 5-7 minutes, enabling the ingredients to set and making it easier to serve in neat portions.
Notes
- Swap frozen hashbrowns with fresh grated potatoes for a crispier texture and more homemade feel.
- Add diced bell peppers or chopped spinach to boost vegetable content and nutritional value.
- For gluten-free version, use gluten-free breadcrumbs or crushed rice crackers instead of panko.
- Reduce sodium by using low-sodium cream of chicken soup and selecting reduced-fat cheese options.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg