Chicken Hashbrown Casserole
Cooked chicken and frozen vegetables are layered with a creamy hashbrown mixture and topped with buttery crackers before baking.
Ingredients
- 4 cups chopped cooked chicken 560g
- 12 oz frozen mixed vegetables 340g
- 1 can cream of chicken soup 10.5 oz / 298g
- 1 can cream of mushroom soup 10.5 oz / 298g
- 1 cup sour cream 240g
- 1 tsp seasoning salt
- 1/2 tsp black pepper
- 30 oz frozen shredded hashbrowns 850g
- 1/2 sleeve butter crackers crushed, about 16
- 4 tbsp unsalted butter melted, 56g
- 2 tbsp chopped green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with nonstick cooking spray.
- Spread the chopped cooked chicken evenly across the bottom of the prepared baking dish.
- Scatter the frozen mixed vegetables directly over the chicken layer.
- Stir the cream of chicken soup, cream of mushroom soup, sour cream, seasoning salt, and black pepper together in a large bowl.
- Fold the frozen hashbrowns into the soup mixture until they are fully coated.
- Spoon the hashbrown mixture evenly over the chicken and vegetables in the baking dish.
- Sprinkle the crushed butter crackers over the top and pour the melted butter evenly over the crackers.
- Bake uncovered for 40 to 45 minutes until the edges bubble and the center reaches a safe internal temperature of 165°F (74°C).
- Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
Food safety requires all reheated cooked poultry to reach an internal temperature of 165°F (74°C) as measured by a meat thermometer.
You can use any neutral cooking oil spray to grease the baking dish.
The hashbrowns and vegetables go into the casserole straight from the freezer. There is no need to thaw them first.