I love this casserole because it’s truly a one-dish wonder. It uses simple, freezer and pantry staples and comes together with minimal prep. The creamy filling pairs perfectly with the cheesy top and crunchy cracker crust. It’s super customizable depending on what I have in the kitchen, and it reheats beautifully for leftovers. Plus, it’s a hit with kids and adults alike.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups frozen hash browns, thawed slightly (about 8 oz) 2–3 cups cooked chicken, diced ¼ cup beef bacon bits 1 cup shredded cheddar cheese 1 can (10.5 oz) condensed cream of chicken soup ½ cup milk 12 oz frozen mixed vegetables, thawed slightly ⅛ teaspoon dried thyme 12–14 Ritz crackers, crushed (about half a sleeve) ½ cup shredded cheddar cheese (for topping)
Directions
Preheat Oven I start by preheating the oven to 400°F (200°C). Then I lightly grease a 7×11-inch baking dish.
Mix the Casserole Base In a large bowl, I combine the hash browns, cooked chicken, beef bacon bits, 1 cup of cheddar cheese, thawed mixed vegetables, cream of chicken soup, milk, and thyme. I stir until everything is well coated and evenly distributed.
Transfer to Baking Dish I spread the mixture evenly into the prepared baking dish, smoothing out the top.
Add the Topping In a small bowl, I mix the crushed Ritz crackers with ½ cup shredded cheddar cheese. I sprinkle this mixture evenly over the casserole for that delicious golden topping.
Bake Covered, Then Uncovered I cover the dish with aluminum foil and bake for 30 minutes. Then I remove the foil and bake for another 15 minutes, until the top is golden and the filling is bubbly.
Let It Rest After baking, I let the casserole rest for 10–15 minutes so it can firm up a bit before slicing and serving.
Servings and timing
This recipe serves 6 people and takes about 1 hour total:
Prep time: 15 minutes
Cook time: 45 minutes
It’s a great option for both weeknights and weekends, especially when I want something warm and filling without a lot of fuss.
Variations
Swap the Soup: I sometimes use cream of mushroom or cream of celery soup for a different flavor twist.
Add Spice: A pinch of paprika, cayenne, or black pepper adds a kick.
Use Turkey or Ham: Leftover turkey or chopped ham works great in place of chicken.
Extra Toppings: Crumbled fried onions or extra crushed crackers on top add more crunch and flavor.
Make it Vegetarian: I leave out the chicken and bacon and add extra vegetables like broccoli or mushrooms.
Storage and Reheating
Storage I let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days.
Reheating I reheat slices in the oven at 350°F until warmed through or use the microwave for quicker reheating. Adding a splash of milk helps keep the filling creamy.
Freezing This casserole freezes well. I assemble everything, freeze before baking, then thaw overnight in the fridge before baking as directed.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, I chop and lightly steam them before adding so they’re not too firm in the casserole.
Can I make this ahead?
Definitely. I prep it earlier in the day, cover it, and keep it in the fridge until I’m ready to bake.
Do I have to thaw the hash browns?
I like to let them thaw slightly so they mix more evenly, but if I’m short on time, I use them straight from frozen and just extend the bake time a bit.
Can I double this recipe?
Yes! I use a 9×13-inch pan and double the ingredients to feed a crowd or prep leftovers for the week.
Is this recipe kid-friendly?
Absolutely. It’s creamy, cheesy, and full of familiar flavors, which makes it a big hit with kids every time I make it.
Conclusion
Chicken Hashbrown Casserole is comfort food at its finest—simple, satisfying, and full of flavor. I love that it uses everyday ingredients and turns them into a dish that feels like a warm hug on a plate. Whether I’m feeding a hungry family or stocking the fridge with leftovers, this casserole is always a win.
2–3 cups cooked chicken, diced (rotisserie chicken works great)
¼ cup beef bacon bits (or regular bacon bits)
1 cup shredded cheddar cheese
1 can (10.5 oz) condensed cream of chicken soup
½ cup milk
12 oz frozen mixed vegetables, thawed slightly
⅛ tsp dried thyme
12–14 Ritz crackers (about half a sleeve), crushed
½ cup shredded cheddar cheese (for topping)
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Mix Base Ingredients:
In a large mixing bowl, combine hash browns, cooked chicken, bacon bits, 1 cup shredded cheddar, thawed mixed vegetables, cream of chicken soup, milk, and thyme. Stir until evenly combined.
Prepare the Baking Dish:
Lightly grease a 7×11-inch baking dish. Spread the mixture evenly into the dish.
Add Topping:
In a small bowl, combine crushed Ritz crackers with the remaining ½ cup of cheddar cheese. Sprinkle evenly over the casserole.
Bake Covered:
Cover with aluminum foil and bake for 30 minutes.
Bake Uncovered:
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Rest & Serve:
Let the casserole rest for 10–15 minutes before serving to allow it to firm up. Serve warm and enjoy!
Notes
Swap cream of chicken soup with cream of mushroom or celery if preferred.
Use rotisserie chicken to save time.
Add extra Ritz crackers or crispy fried onions on top for added crunch.
Leftovers keep well in the fridge for up to 4 days — reheat covered in the oven or microwave.
