Chicken Hashbrown Casserole
This chicken hashbrown casserole is creamy, cheesy, and loaded with veggies, chicken, and a crispy Ritz topping—your next easy family dinner favorite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
3 cups frozen hash browns, thawed slightly (about 8 oz)
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.
Find it online: https://allcookedup.com/chicken-hashbrown-casserole/
