Chicken Hashbrown Casserole
This hearty Chicken Hashbrown Casserole is a comforting, family-friendly dish packed with tender chicken, creamy soup, veggies, crispy hash browns, and a cheesy cracker topping. It’s an easy, all-in-one meal perfect for cozy weeknights or potlucks—simple to throw together and always a crowd-pleaser!
Servings: 6
Calories: 420kcal
Ingredients
For the casserole:
- 3 cups frozen hash browns thawed slightly (about 8 ounces)
- 2 –3 cups cooked chicken diced
- 1/4 cup bacon bits
- 1 cup shredded cheddar cheese
- 1 10.5-ounce can condensed cream of chicken soup
- 1/2 cup milk
- 12 ounces frozen mixed vegetables thawed slightly
- 1/8 teaspoon dried thyme
For the topping:
- 12 –14 Ritz crackers about half a sleeve, crushed
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine hash browns, chicken, bacon bits, 1 cup cheddar cheese, mixed vegetables, cream of chicken soup, milk, and thyme. Mix well until fully incorporated.
- Lightly grease a 7x11-inch (or similar-sized) baking dish. Spread the hash brown mixture evenly in the dish.
- In a small bowl, mix the crushed Ritz crackers with 1/2 cup shredded cheddar cheese. Sprinkle the topping evenly over the casserole.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the top is golden and the casserole is bubbling.
- Let rest for 10–15 minutes before serving.