Directions
Preheat your oven to 400°F (200°C).
Layer the hashbrowns evenly in the bottom of a 9×13-inch casserole dish.
In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, cheddar cheese, milk, peas and carrots, corn, salt, and pepper. Mix well until everything is fully incorporated.
Spread the mixture evenly over the hashbrowns in the baking dish.
Sprinkle bread crumbs generously over the top to create a crispy crust.
Bake uncovered for 60 minutes, or until the top is golden and the casserole is bubbling around the edges.
Let rest for 5–10 minutes before serving.
Nutrition (Per Serving)
Calories: 516 kcal
Carbohydrates: 42g
Protein: 19g
Fat: 31g
Saturated Fat: 10g
Polyunsaturated Fat: 17g
Cholesterol: 67mg
Sodium: 948mg
Fiber: 3g
Sugar: 4g
Optional Add-Ins
Add a dash of garlic powder or paprika to the mix for extra flavor.
Swap bread crumbs for crushed Ritz crackers or cornflakes for a crunchier topping.
Mix in diced bell peppers or sautéed onions for a veggie boost.
This chicken hashbrown bake is a family favorite — creamy, cheesy, and satisfying with just the right amount of crunch. Perfect for make-ahead meals, potlucks, or cozy nights in.
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