Cheesy Chicken Hashbrown Casserole

chicken hashbrown casserole in a white baking dish with a serving cut out of it

Cheesy Chicken Hashbrown Casserole

An easy, protein-packed, gluten-free hashbrown casserole recipe made with pre-cooked chicken, shredded hashbrowns, gluten-free condensed soup, cheese, and panko breadcrumbs.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 370kcal

Author Amee

Equipment

Mixing bowls
9x13 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 9x13 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