With the addition of chicken, this cheesy Hash Brown Casserole is a hearty meal the whole family will love! It's make-ahead, freezer-friendly, and reheats beautifully.
If you love cheesy hash brown casserole (also known as funeral potatoes), you will love this chicken version. It brings all of the comfort food vibes that you crave and is filled with hearty ingredients for a satisfying meal.
Why this recipe is so good
Ingredients and notes
- Frozen hash brown potatoes are ideal for casseroles like this. Both the shredded and diced varieties work fine in this recipe. Ore Ida O'Brien potatoes can also be used.
- Chicken - Rotisserie chicken keeps the prep easy. Leftover chicken, turkey, or ham can also be used.
- Cheese - I love cheddar cheese in this casserole. Monterey Jack or Pepper Jack are great options too.
- Cream of chicken soup - Condensed soup is a casserole staple. You can also use cream of celery or cream of mushroom.
- Ritz crackers create a buttery, crispy topping. Crushed potato chips or cornflakes are delicious too.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the potatoes, bell peppers, onions, and chicken. Toss to mix together. Add the cheese and toss to combine.
- In a small mixing bowl, combine the sour cream, condensed soup, ranch seasoning, and pepper. Stir together.
- Add the sour cream mixture to the potato mixture. Fold together until evenly incorporated.
- Spread the mixture into a 9x13 baking dish.
- Bake uncovered for 45 minutes. Meanwhile, add the crushed crackers and melted butter to a bowl and stir to combine.
- Spread the cracker crumbs over the top of the casserole. Bake for another 15 minutes.
- Serve and enjoy! Once cooled, store leftovers covered in the refrigerator for up to 5 days.
- Add salt sparingly, if desired. The ranch seasoning already contains salt so I don't find it necessary to separately season this dish with salt.
- Use thawed hash browns to ensure all of the ingredients bake evenly.
Freezing and reheating
To freeze, prepare the casserole and transfer to a freezer-safe dish (without the cracker topping). Wrap the casserole tightly and freeze for up to three months. Thaw in the refrigerator overnight.
Bring the casserole to room temperature while preheating the oven to 375 degrees. Bake uncovered for 45 minutes. Add the cracker topping and bake for another 15 minutes. NOTE: If the casserole is partially frozen, increase the baking time until heated through.
To reheat, plate individual portions and microwave until heated through. To reheat the whole casserole, cover with aluminum foil and heat in a 350-degree oven until warmed through.
You can customize the flavors in this casserole based on what your family loves.
- Swap taco seasoning for the ranch seasoning.
- Spice it up with diced jalapenos or a can of green chiles (be sure to drain first).
- Swap out the chicken for cooked, crumbled sausage.
- Skip the cracker topping and instead top with extra cheese and crumbled, cooked bacon.
Hash brown casseroles most commonly include cream of chicken condensed soup, sour cream, and shredded cheese combined with thawed frozen hash brown potatoes. Other add-ins and flavorings can be customized.
Technically, yes, but it's important to use an instant-read thermometer to ensure the chicken is cooked to a minimum 165 degrees. Raw chicken may also give off excess liquid during cooking, causing a soupy casserole. Using cooked chicken adds ease and convenience and will reduce the cooking time.
Cheese always pairs well with hash browns - try cheddar, Monterey or Pepper Jack, Colby, Swiss, or Gruyere. Ingredients that add a creamy consistency are great options to - try sour cream, cream cheese, or condensed soups. Seasonings, scallions, and bacon are also great ways to jazz up hash browns.
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Cheesy Chicken Hash Brown Casserole
- 30 ounces (1 bag) frozen shredded hash browns (thawed)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- ½ cup diced onion
- 2 cups cubed rotisserie chicken
- 8 ounces cheddar cheese (shredded)
- 16 ounces sour cream
- 10 ¾ ounces condensed cream of chicken soup
- 1 envelope (1 ounce) ranch dressing mix
- ¼ teaspoon black pepper
- 30 Ritz crackers (crushed (1 sleeve or 2 fresh stacks))
- 1 tablespoon unsalted butter (melted)
- Preheat oven to 375 degrees.
- To a large mixing bowl, add hash browns, bell peppers, onion, and chicken. Toss to combine. Add in shredded cheese and toss to combine.
- In a small bowl, combine the sour cream, condensed soup, ranch dressing mix, and pepper. Stir to combine.
- Pour this mixture over the potato mixture and fold until everything is well incorporated.
- Pour potato mixture into an ungreased 9x13x2 inch baking dish. Bake for 45 minutes.
- In a small bowl, combine the crushed crackers with the melted butter. Toss to combine.
- Spread the crackers over the top of the casserole and bake for another 15 minutes until golden brown and bubbly around the edges.
- Serve with a green salad for a complete meal.
- Use salt sparingly. The ranch seasoning contains salt so I don't find it necessary to add extra salt.
- Make sure to use thawed hash browns so everything bakes evenly.
- To freeze, prepare the casserole and transfer to a freezer-safe dish (without the cracker topping). Wrap the casserole tightly and freeze for up to three months. Thaw in the refrigerator overnight. Bring the casserole to room temperature while preheating the oven to 375 degrees. Bake uncovered for 45 minutes. Add the cracker topping and bake for another 15 minutes. NOTE: If the casserole is partially frozen, increase the baking time until heated through.
- To reheat, plate individual portions and microwave until heated through. To reheat the whole casserole, cover with aluminum foil and heat in a 350-degree oven until warmed throughout.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.