This cheesy Chicken 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
- Cheesy potato casseroles are always a crowd-pleaser. Add in chicken and ranch seasoning for an even more crave-worthy, flavor-packed dish.
- Rotisserie chicken and frozen hash brown potatoes add ease to this recipe. You can pull this recipe together effortlessly with these ready-to-use ingredients.
- Perfect make-ahead dish. Prep the casserole ahead of time and simply bake it when you are ready to eat.
- For a complete meal, serve with garden salad and ciabatta garlic bread.
For more serving ideas, check out What to Serve with Hash Brown Casserole.
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.
- Sour cream combines with the condensed soup to create the creamy consistency that hashbrown casseroles are known for.
- 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. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- In a large mixing bowl, combine the potatoes, bell peppers, onions, and chicken. Toss to mix together. Add the cheese and toss to combine. (Images 1 and 2)
- In a small mixing bowl, combine the sour cream, condensed soup, ranch seasoning, and pepper. Stir together and add to the potato mixture. (Images 3 and 4)
- Fold together until evenly incorporated and spread it in the prepared baking dish. (Images 5 and 6)
- Bake uncovered for 45 minutes. Meanwhile, add the crushed crackers and melted butter to a bowl and stir to combine. (Images 7 and 8)
- Spread the cracker crumbs over the top of the casserole. Bake for another 15 minutes. (Images 9 and 10)
Serve and enjoy! Once cooled, store leftovers covered in the refrigerator for up to 5 days.
- Add salt sparingly. The ranch seasoning contains a good amount of salt so I don't find it necessary to add more salt.
- Use thawed hash browns to ensure all of the ingredients bake evenly.
Freezing and reheating
To freeze, prepare the casserole and transfer it 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 it with aluminum foil and heat it 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 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 of 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 also - try sour cream, cream cheese, or condensed soups. Seasonings, scallions, and bacon are also great ways to jazz up hash browns.
It's best to use thawed hash browns to ensure the casserole bakes evenly. In a pinch, if you need to use frozen hash browns, cover the casserole with aluminum foil before baking. Remove the foil to add the cracker topping and bake uncovered for the remaining time.
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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. Spray a 9x13 baking dish with non-stick spray. Set aside.
- 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 the prepared 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.
- Store leftovers in the refrigerator to up to 5 days.
- 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. In a pinch, if using frozen hash browns, cover the casserole with aluminum foil for the first 45 minutes. Then uncover, top with the cracker topping and bake, uncovered for the remaining time.
- 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.