Dinner

Chicken and Hashbrown Casserole Recipe

ByMaya Arden October 21, 2025October 21, 2025

Introduction

This Chicken and Hashbrown Casserole is a comforting, easy-to-make dish perfect for busy weeknights. Loaded with tender chicken, cheesy hashbrowns, and a crunchy cracker topping, it quickly becomes a family favorite.

A slice of casserole sits in the center of a white plate on a white marbled surface. The dish has three visible layers: the base layer has mixed vegetables like green peas, orange carrots, and small yellow corn pieces mixed with light shredded meat. The middle layer is creamy and pale yellow, blending with the base ingredients. The top layer is a golden melted cheese crust with crushed crunchy crackers sprinkled over it, creating a textured surface. Light reflections highlight the creamy and crispy contrasts of the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups frozen hash browns, thawed slightly (about 8 ounces)
2-3 cups cooked chicken, cut up

¼ cup bacon bits
1 cup shredded cheddar cheese

10.5 ounce can condensed cream of chicken soup
½ cup milk

12 ounces frozen mixed vegetables, thawed slightly
⅛ teaspoon dried thyme
12-14 Ritz crackers (about half a typical sleeve)

½ cup shredded cheddar cheese (for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, combine the thawed hash browns, cooked chicken, bacon bits, 1 cup shredded cheddar cheese, thawed mixed vegetables, condensed cream of chicken soup, milk, and dried thyme. Mix well until evenly combined.

Step 3: Lightly grease a 7×11-inch (or similarly sized) baking dish. Spread the hash brown mixture evenly in the dish.
Step 4: Crush the Ritz crackers in a small bowl and add ½ cup shredded cheddar cheese. Stir to combine and then sprinkle the mixture evenly over the casserole.
Step 5: Cover the baking dish with aluminum foil and bake for 30 minutes.

Step 6: Remove the foil and continue baking for an additional 15 minutes to allow the topping to turn golden and crispy.
Step 7: Once baked, remove from the oven and let the casserole rest for 10-15 minutes before serving to set.

Tips & Variations

Substitute cooked turkey for chicken to use up leftovers and add variety.

Add a pinch of paprika or cayenne to the cracker topping for a subtle spicy kick.
Use homemade cream of chicken soup if you prefer a fresher taste or want to avoid canned soup.
For a vegetarian version, omit the chicken and bacon bits and swap cream of chicken soup for cream of mushroom or vegetable soup.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover the dish and bake at 350°F (175°C) until heated through. The topping may lose some crispness upon reheating but will still be delicious.

How to Serve

A close-up of a fork holding a bite of creamy chicken pot pie filling, showing white chunks of chicken, orange carrot pieces, green peas, and melted yellow cheese. In the background on a large white plate, a square slice of pot pie with a golden-brown crust sits atop more of the creamy filling. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours in advance and keep it covered in the refrigerator. Bake just before serving, adding a few extra minutes to the baking time if chilled.