Chicken Hashbrown Casserole
Chicken Hashbrown Casserole is filled with tender chicken, shredded hashbrowns, mixed veggies and a creamy cheese sauce. You can't go wrong!
Servings: 8 Servings
Calories: 471kcal
Equipment
- 9x13 casserole dish
- Large bowl
Ingredients
- 21 ounces cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- Salt and black pepper to taste
- 26 ounces frozen shredded hash browns
- 2 cups cooked chicken
- 2 cups shredded cheddar cheese divided
- 12 ounces frozen mixed vegetables
- 3.5 ounces Ritz crackers one sleeve - crushed
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a large bowl, stir together the cream of chicken, sour cream and milk. Season with salt and black pepper. Then, mix in the hash browns, chicken, 1 cup of cheddar cheese, and vegetables.
- Transfer the mixture to the prepared casserole dish.
- Over the top of the casserole, add the remaining cheese and crushed crackers.
- Bake for 1 hour.
- Allow to rest for 10 minutes and serve.
Notes
- Use leftover rotisserie chicken for ease and convenience.
- If you don't have leftover chicken on hand, you can use baked chicken or even poached chicken to make this casserole.
- Make sure to mix all ingredients together thoroughly before baking in the oven.
- I like to garnish this easy casserole recipe with a sprinkle of sliced green onions, or fresh parsley.
Nutrition
Serving: 1Serving | Calories: 471kcal | Carbohydrates: 38g | Protein: 23g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 898mg | Potassium: 565mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2796IU | Vitamin C: 12mg | Calcium: 301mg | Iron: 3mg