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Chicken Hashbrown Casserole

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You won’t believe how easy it is to turn your favorite Cracker Barrel-inspired shredded potato side dish into a delicious entree! This fabulous cheesy chicken and hash brown casserole recipe uses shredded cooked chicken, plus green beans and sour cream for a tangy, rich and satisfying main dish that no one can resist. It’s quick to prepare in just 5 minutes and bakes in under an hour, and is even terrific to make ahead.

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a casserole of hash browns and chicken

Why We Love This Hash Brown Chicken Casserole Recipe

Our classic hash brown casserole (AKA funeral potatoes) has long been the hit of Christmas, potlucks, and family gatherings. This year we decided to pump up the recipe to be an even heartier entree-worthy dish by adding chicken and veggies…and we absolutely hit the nail on the head here!

Fresh or frozen (and thawed) tender shredded potatoes are baked with a creamy cheese sauce, shredded chicken, and yummy green beans.

Everything you want and need for a complete comfort food meal is right there, warm and cozy together in one casserole.

I served this chicken hashbrown casserole for a recent holiday party and guests devoured every bit faster than you could say sleigh bells ring!

But oh, it’s not just scrumptious to eat – this easy recipe is a joy to make. Because the chicken is already cooked, prep time is only 5 minutes.

hash brown casserole ready for the oven

All of the ingredients are simply combined in a large bowl, then scooped and spread into a large baking dish. Then it’s hands-off in the oven for about 45 minutes. That’s right: you can actually mingle with guests at your own gathering!

Better yet, make ahead! Prepare the hash brown potatoes and chicken casserole up to 3 days in advance and keep it in the refrigerator. Or freeze this dish and have it ready to pop in the oven whenever you need a delicious meal with minimal effort.

Ingredient Notes and Substitutions

  • Shredded hash browns – I prefer Ore Ida frozen or Simply Potatoes fresh.
  • Chicken – I used shredded rotisserie chicken or see the notes below to make your own shredded chicken.
  • Green beans – I used thawed frozen green beans, but you can use fresh or canned.
  • Cheese – I used sharp cheddar, but you can substitute any type of shredded cheese like mozzarella, Monterey Jack, or Colby.
  • Light sour cream – this gives a nice tangy flavor and helps to bind the ingredients together. Or you can also use Greek yogurt.
  • Cream of chicken condensed soup – you can also use low sodium if preferred.
  • Onion – finely chopped.
  • Pepper – freshly ground pepper adds a great pop of flavor.

Kitchen Tools Needed

Make this Hashbrown Casserole without Soup

In a small bowl whisk together 2 teaspoons of corn starch with 1/2 cup of cold chicken stock or broth until combined. Then slowly stir in 1/2 cup of cream. Microwave for 30 seconds heat in a saucepan until thickened.

If you don’t have cream, then use 1 tablespoon of corn starch, with 1/2 cup of chicken stock, and 1/2 cup of whole milk. 

Add this homemade cream soup substitute in place of the cream of chicken soup in the recipe below for an equally delicious casserole!

ingredients for chicken and hash browns

make your own shredded chicken

Stove Top Chicken Breasts

Use a skillet or large saucepan with a tight-fitting lid. Add chicken breasts. Cover with water and several generous pinches of salt. Or use chicken broth instead of water for even more flavor.

Bring to a boil, add the lid, and turn down the heat to simmer. Cook for 15 minutes. Check the temperature of chicken breasts with an instant-read thermometer. Chicken is ready at 165 degrees F.

Let cook, then shred.

Baked Chicken Breasts

Preheat your oven to 375º. Line a rimmed baking sheet with parchment paper. Add the chicken breasts to the sheet, and brush with olive oil. Then, sprinkle with salt and pepper. 

baked chicken breasts on a sheet pan

Bake for 30-45 minutes. Check the internal temperature of the chicken after 30 minutes. The chicken is done when it reaches an internal temperature of 165º. 

Once the chicken is cooled, shred it into bite-sized pieces.

Check out my linked posts on meal prep ideas and cook once eat all week meal ideas on how to prep and use shredded chicken.

Top Tips For How to Thaw Frozen Hash Browns

I personally like to thaw my frozen potatoes on a baking sheet at room temperature for 30-60 minutes. They defrost without sitting in water, so the shreds stay nice and tender.

To thaw the hashbrowns faster: Spread the frozen potatoes on a baking sheet, and bake for 15 minutes in a preheated 175 degrees F oven.

Alternatively, you can defrost them overnight in the refrigerator. Place the frozen shreds in a colander, and set in a shallow bowl or dish in the fridge so that the water is collected as the potatoes thaw.

a baking sheet of hash brown potatoes

Tip: DO NOT rinse hash brown potatoes (frozen or fresh!). The potato shreds soak up water and will make your casserole soggy.

How to Make An Easy Chicken Hashbrown Casserole

Make this easy chicken hashbrown casserole in 4 simple steps:

  1. Preheat oven to 375° Fahrenheit, then prepare a 9″x13″ casserole by spraying it with cooking oil spray.
  2. In a large bowl, mix together hash browns, chicken, green beans, 1 cup of cheddar cheese, sour cream, soup, chopped onions, and pepper.
a bowl of chicken and hash brown casserole ingredients

3. Pour the hashbrown chicken casserole ingredients into the prepared casserole dish and top with the remaining shredded cheese.

hash brown casserole ready for the oven

4. Bake for 45-50 minutes, or until hot and bubbly and golden on top, and the edges are puffy.

Frequently Asked Questions

Should I thaw hash browns for casserole?

I recommend thawing hash browns before baking for a few reasons. Cooking hashbrown potatoes frozen can prevent the casserole from baking evenly and leave the center cold. Thawing first makes the casserole bake quicker. And, the condensation on frozen shredded potatoes can water a casserole down.

What is hash brown casserole made of?

This hashbrown casserole uses shredded potatoes as the main ingredient. Other potato casserole recipes might use diced potatoes (also called O’Brien potatoes).

Can I use fresh potatoes instead of frozen hash browns?

You can use fresh potatoes instead of frozen hash browns. Shred or grate the potatoes then rinse the shredded potatoes with cold water and drain completely before using.

a casserole dish of hash brown chicken casserole

Best Cheesy Chicken and Hash Browns Casserole Recipe

a skillet of hash brown casserole ready to serve
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5 from 1 vote

Hashbrown Chicken Casserole

Rich and creamy, this hashbrown chicken casserole (aka funeral potatoes with chicken) is the ultimate main dish for dinner. No need to head to Cracker Barrel for classic cheesy hash brown casserole when you can make it right at home with shredded chicken for the perfect entree.
Course Side Dish
Cuisine American
Keyword Casserole, Dinner, Make Ahead, chicken dinner, creamy chicken, cracker barrel hash brown casserole, cheesy potatoes, hash brown casserole, chicken casserole
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 481kcal


  • 9' x 13" casserole dish or 4-quart casserole


  • 16 ounces (1 small bag) shredded hash browns, fresh or frozen (thawed) (I prefer Ore Ida frozen or Simply Potatoes fresh)
  • 3 cups shredded, cooked chicken (use rotisserie chicken or see notes to make your own)
  • 2 cups (10 ounces) frozen green beans, thawed
  • 2 cups (8 ounces) sharp cheddar cheese, grated, divided
  • 2 cups (16 ounces) sour cream
  • 1 can (10¼ ounces) cream of chicken condensed soup
  • 1 cup onion, finely chopped (1 small onion)
  • ¼ teaspoon pepper


  • Preheat oven to 375° Fahrenheit. Prepare the casserole dish by spraying it with cooking oil spray.
  • In a large bowl, mix together hash browns, chicken, green beans, 1 cup cheddar cheese, sour cream, soup, chopped onions, and pepper.
  • Pour hashbrown chicken casserole ingredients into the prepared casserole dish and top with the remaining shredded cheese.
  • Bake for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy. Let cool 5-10 minutes before serving.


To make your own shredded chicken:
Use a skillet with a tight-fitting lid, add chicken breasts. Cover with water and several generous pinches of salt or chicken broth.
Bring to a boil, put on the lid, turn down the heat to simmer, and cook for 15 minutes. Let cool and shred the chicken.
Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.
If you plan to make this dish in advance and freeze, I suggest you use a foil container: Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.
Prepare the casserole as directed, without baking, and refrigerate for up to 3 days.
Or prepare casserole without baking in a freezer-safe container, cover with a layer of aluminum foil, and freeze for up to 3 months. Again, a foil casserole pan works really well here. Then bake from frozen (do not defrost) as directed, plus an extra 15 minutes or so until it’s heated throughout and the cheese is golden.


Serving: 1serving | Calories: 481kcal | Carbohydrates: 21g | Protein: 32g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 122mg | Sodium: 466mg | Potassium: 620mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1217IU | Vitamin C: 14mg | Calcium: 549mg | Iron: 2mg

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