Ingredients
- 1 (32-ounce) bag frozen diced hash brown potatoes, thawed completely
- 2 cups cooked chicken, shredded or chopped (grilled or rotisserie work well)
- 2 cups shredded cheddar cheese, divided (sharp cheddar preferred)
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream (light or regular)
- ½ cup whole milk
- 1 medium yellow onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt, or to taste
- 1 teaspoon paprika, optional, for topping
- 2 tablespoons olive oil (for greasing the pan or sautéing the onions, optional)
Preparation Notes
- Ensure the potatoes are fully thawed and drained of excess moisture before mixing.
- Use precooked chicken to keep total prep time short—leftovers or store-bought rotisserie work great.
- Grate your own cheese for the best texture, but pre-shredded cheddar is fine in a pinch.
Instructions
Step 1: Preheat Oven and Prep Pan
-
Preheat your oven to 375°F (190°C).
-
Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
Step 2: Mix the Filling
In a large mixing bowl, combine:
-
Thawed hash brown potatoes
-
Cooked, chopped chicken
-
1½ cups of the shredded cheddar cheese
-
Cream of chicken soup
-
Sour cream
-
Whole milk
-
Chopped onion
-
Garlic powder
-
Onion powder
-
Salt and black pepper
Use a wooden spoon or silicone spatula to stir the mixture thoroughly, ensuring the potatoes are evenly coated and ingredients are well combined.
Step 3: Transfer to Baking Dish
-
Pour the mixture into the greased baking dish.
-
Use a spatula to spread it evenly across the pan.
Step 4: Top and Season
-
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
-
For extra flavor and color, dust the top with paprika.
Step 5: Bake
-
Place the dish in the oven and bake for 45 to 50 minutes, or until the casserole is bubbling around the edges and golden brown on top.
-
For a crispier topping, broil for an additional 2 to 3 minutes, watching closely.
Step 6: Cool Slightly and Serve
-
Let the casserole rest for 5–10 minutes before serving to allow it to firm up.
-
Slice or scoop into generous portions and enjoy warm.
Notes
- Don’t skip the thawing step: Using still-frozen potatoes will water down the casserole and make it soggy. Thaw and lightly pat them dry before mixing.
- Choose the right chicken: Shredded rotisserie chicken adds instant flavor and moisture. If using plain baked chicken breast, consider adding a pinch of Italian seasoning or paprika when mixing.
- Customize the seasoning: Feel free to tweak garlic and onion powder to your preference. For a bolder taste, add a pinch of smoked paprika or cayenne.
- Add texture: Want a crunchy top? Add crushed Ritz crackers, panko breadcrumbs, or crispy fried onions before baking.
- Make ahead: You can prepare the entire casserole up to 24 hours ahead. Cover tightly with foil and refrigerate. Add 10–15 minutes to baking time when cooking straight from the fridge.
- Prep Time: 10 minutes
- Cook Time: 50 minutes