Cheesy Chicken Hash Brown Casserole

baking dish of chicken hash brown casserole.

4.75 from 4 votes

Cheesy Chicken Hash Brown Casserole

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Dish

Cuisine: American

Servings:

Calories: 477kcal

Author: Abbey McDermott

Equipment

9x13 baking dish with handles

Ingredients

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

Instructions

Preheat oven to 375℉. 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.

Notes

Use salt sparingly. The ranch seasoning contains salt so I don't find it necessary to add extra salt.

Thaw hashbrowns: 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.

Freezing: 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°F. 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.

Reheating: Plate individual portions and microwave until heated through. To reheat the whole casserole, cover with aluminum foil and heat in a 350°F oven until warmed throughout.

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