Description
This Cheesy Chicken Potato Casserole is the ultimate easy comfort food! Made with creamy soup, shredded chicken, hash brown potatoes, and topped with buttery croutons, it’s a hearty and satisfying dinner the whole family will love.
Ingredients
- 10¾ oz condensed cream of chicken soup with herbs
- 8 oz sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups cheddar cheese, shredded
- 28 oz frozen hash brown potatoes with onions and peppers, thawed
- 2 cups rotisserie chicken, shredded
- 1 cup croutons, crushed
- 1 tablespoon butter, melted
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 3-quart casserole dish with non-stick spray and set aside.
- In a large bowl, whisk together the condensed soup, sour cream, salt, and pepper until smooth.
- Add in the shredded cheese, thawed hash brown potatoes, and shredded chicken. Stir until well combined.
- Pour the mixture into the prepared casserole dish and spread evenly.
- In a small bowl, combine the crushed croutons with the melted butter. Sprinkle this mixture over the top of the casserole.
- Bake uncovered for 40–50 minutes, or until heated through and bubbling in the center.
- Garnish with fresh thyme before serving, if desired.
Notes
- Use pre-cooked rotisserie chicken to save time.
- Hash browns should be fully thawed for even cooking.
- Try swapping in cream of mushroom or celery soup for a flavor variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.04 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 68 mg
