Cheesy Chicken Hashbrown Casserole
This protein-packed Chicken and Hashbrown Casserole is an easy, gluten-free recipe made with pre-cooked chicken, shredded hashbrowns, creamy condensed soup, plenty of cheese, and panko breadcrumbs baked on top. It makes the perfect main course or side dish for breakfast, brunch, or dinner! A family favorite!
Every kitchen has its unsung hero; for me, it’s those trusty bags of refrigerated shredded hashbrowns. Besides their conventional status as a side dish, I also use them in some of my favorite recipes, including my gluten-free ham hashbrown casserole and this delicious high protein chicken hashbrown casserole.
Imagine a baked dish that combines shredded chicken with shredded potatoes, bathed in an irresistibly creamy and flavorful cheese sauce, and topped with a layer of panko breadcrumbs. It emerges from the oven hot, bubbly, and perfectly toasted on top!
The best part? This dish is an all-day, any-meal kind of masterpiece. Whether you’re serving it up for brunch or dinner, it’s a deceptively gluten-free meal that just makes sense. So, why wait? Indulge in the comfort of a chicken hashbrown casserole suited for everyone to eat! The macros are also great for this recipe!
Why you’ll love this recipe
- Hassle-free gluten-free recipe. Made convenient with cooked chicken, refrigerated hashbrowns, gluten-free condensed soup, sour cream, shredded cheese, and gluten-free panko.
- Family-friendly. This casserole epitomizes kid-friendly comfort food full of great flavor. You can even sneak in veggies for a complete meal.
- Time-saving option. It’s a breeze to make in advance for meal prep and bake later for the perfect side dish, brunch casserole, or dinner entrée.
- Easy to customize. It’s also great with diced ham or cooked crumbled sausage instead of the chicken. I mean, does anything taste bad when it’s loaded with cheese?!
Ingredients you’ll need
- Shredded cooked chicken. I typically cook a few pounds of chicken throughout the week for this casserole, chicken salad, and meal prep. If you don’t have cooked chicken, recruit the convenience of a grocery store rotisserie chicken.
- Shredded hashbrowns. You can use a bag of hashbrowns from the refrigerated or frozen sections. If your hashbrowns are frozen, let them thaw in the refrigerator before you start making the casserole.
- Cream of chicken soup. I highly recommend Pacific Foods’ Organic Cream of Chicken Soup. It gives the casserole a rich, savory flavor and a creamy texture. Plus, it’s certified gluten-free. You can also use cream of mushroom soup here.
- Chicken stock. It helps make the texture smoother and more satisfying and adds flavor.
- Sour cream. I added just enough full-fat sour cream to impart a subtle tangy flavor and enhance the creaminess, but you can substitute low-fat sour cream to reduce the calorie content.
- Sharp cheddar cheese. You can use white or yellow sharp cheddar cheese. I used low-fat sharp white cheddar here, though full-fat will result in a more indulgent-tasting finished dish.
- Parmesan cheese. Select a block of parmesan, as freshly grated cheese is always the better choice.
- Spices. I kept it simple with paprika, sea salt, and pepper.
- Gluten-free panko breadcrumbs. It gets baked on top, creating a crisp, golden topping.
- Melted butter. Mixing the Panko with melted butter helps prevent them from becoming overly toasted during baking.
How to make chicken hashbrown casserole
Step 1: Prepare for baking. Preheat oven to 350℉, and spray a 2-quart casserole dish with non-stick olive oil spray.
Step 2: Combine ingredients. Stir all ingredients together in a large bowl. Mix the melted butter and gluten-free panko in a separate bowl.
Step 3: Assemble casserole. Spread the chicken mixture in an even layer in the casserole dish, and then sprinkle the panko mixture evenly on top.
Step 4: Bake. Bake 45-55 minutes until the hashbrowns are tender and the topping is golden (mine was perfect at 50 minutes) and enjoy!
Recipe tips
- Prep ahead. The night before, you can assemble the casserole as instructed, cover the dish with plastic wrap, and keep it refrigerated until ready to bake.
- Opt for a block of cheese. Shredding the cheese yourself might be an extra step, but it tastes so much better. I use a salad shooter to do this, and it makes life so much easier!
- Let it rest. Let the casserole rest for about 5 minutes after baking. This helps it set and makes it easier to slice and serve.
Variations
- Swap the cheese – Instead of sharp cheddar, opt for other rich, melty cheeses like Monterey Jack, mozzarella, or a blend of your favorites.
- Add veggies – Consider adding flavorful veggies like garlic, onions, bell pepper, and/or mushrooms. Sauté them beforehand to release excess moisture and help prevent the casserole from becoming too watery.
- Try different proteins – Besides chicken, this hashbrown casserole would be great with diced ham, shredded turkey, or cooked and crumbled bacon or sausage.
- Add a spicy kick – To turn up the heat a bit, incorporate minced jalapeños, a sprinkle of cayenne pepper, or a splash of hot sauce.
Storing & Freezing
Storing: Let leftover chicken hashbrown casserole cool to room temperature, then transfer it to an airtight container and keep it stored in the refrigerator for 4-5 days, reheating portions as needed.
Freezing: Allow the casserole to cool completely, then place individual portions into airtight freezer-safe containers. Keep stored in the freezer for 2-3 months, and thaw in the refrigerator before reheating.
FAQ
For this recipe, if you’re using frozen shredded hashbrowns, I do recommend thawing them in the fridge beforehand to ensure even cooking and prevent excess moisture.
Absolutely! Shredding potatoes yourself to make hashbrowns for a casserole is a great option. Simply peel and grate the potatoes using a box grater or a food processor with a shredding attachment.
I like garnishing individual portions of this casserole with fresh herbs like chives or parsley and serving it with healthy sides like my favorite house salad, roasted carrots, or broccoli to complement the richness of the casserole.
More gluten-free casserole recipes
- Gluten-Free Broccoli Casserole
- Gluten-Free Sweet Potato Casserole
- Gluten-Free Chicken Butternut Squash Casserole
- Low Carb Chicken Broccoli Casserole
If you love this chicken and cheese-loaded hashbrown casserole recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Cheesy Chicken Hashbrown Casserole
Equipment
- Mixing bowls
- 9×13 baking dish
Ingredients
- 16 oz cooked chicken breast shredded (rotisserie chicken is a great shortcut here!)
- 20 oz bag shredded hashbrowns in the refrigerated section
- 10.5 oz can cream of chicken soup Pacific Foods cream of chicken soup is gluten-free
- 1 ½ cups sour cream
- ½ cup chicken stock
- 1 ¾ cups low-fat sharp cheddar cheese I used sharp white cheddar freshly shredded from the block
- ¼ cup Parmesan cheese freshly grated
- 1/4 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- ½ cup gluten-free panko breadcrumbs
- 2 tbsp butter melted
- olive oil cooking spray
Instructions
- Heat oven to 350 degrees F. , and spray a 9×13 or 2 qt baking dish with non-stick olive oil spray.
- Combine shredded chicken, hashbrowns, soup, sour cream, chicken stock, cheeses, and spices in a large bowl.
- Mix the melted butter and gluten-free panko in a separate bowl.
- Spread the chicken mixture in an even layer in the casserole dish, and then sprinkle the panko mixture evenly on top.
- Bake for 45-55 minutes or until hashbrowns are tender and the topping is golden (mine was perfect at 50 minutes) and enjoy!
Notes
- Prep ahead. The night before, you can assemble the casserole as instructed, cover the dish with plastic wrap, and keep it refrigerated until ready to bake.
- Opt for a block of cheese. Shredding the cheese yourself might be an extra step, but it tastes so much better. I use a salad shooter to do this, and it makes life so much easier!
- Let it rest. Let the casserole rest for about 5 minutes after baking. This helps it set and makes it easier to slice and serve.
Nutrition
- Spinach and Feta Egg Muffins - December 19, 2024
- Loaded Breakfast Casserole - December 11, 2024
- Easy Flank Steak Pho - December 9, 2024
