Ingredients
One bag (32 ounces / 900 grams) frozen shredded hash brown potatoes, two cups cooked shredded chicken (about two small chicken breasts or leftover rotisserie chicken), one can (10.5 ounces) condensed cream of chicken soup, two cups shredded sharp cheddar cheese (divided), and one cup sour cream.
Equipment Needed
A 9×13 inch (23×33 cm) baking dish, a large mixing bowl, a rubber spatula or large spoon, and non-stick cooking spray.
Method
Preheat your oven to 190°C (375°F). Spray a 9×13 inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the frozen shredded hash brown potatoes, shredded chicken, cream of chicken soup, one and a half cups of the shredded cheddar cheese, and the sour cream. Stir until everything is well combined and the hash browns are evenly coated.
Transfer the mixture to the prepared baking dish. Spread it evenly with a spatula.
Sprinkle the remaining half cup of shredded cheddar cheese over the top.
Bake uncovered for forty to forty-five minutes, until the casserole is hot and bubbly around the edges and the top is golden brown and slightly crispy.
Let the casserole rest for five to ten minutes before serving. This allows it to set up for cleaner slices.
Serve warm.
Storage
Refrigerate in an airtight container for up to four days. Reheat individual portions in the microwave or reheat the whole casserole covered with foil at 175°C (350°F) for fifteen to twenty minutes. Freeze the baked and cooled casserole for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
For a bacon version, add half a cup of cooked, crumbled bacon to the mixture. For a broccoli version, add two cups of frozen chopped broccoli (thawed and drained) along with the hash browns. For a spicy version, add half a teaspoon of cayenne pepper or a diced jalapeño. Use pepper jack cheese instead of cheddar. For a mushroom version, use cream of mushroom soup instead of cream of chicken and add one cup of sautéed mushrooms. For a ham version, substitute two cups of diced cooked ham for the chicken. For a vegetarian version, use cream of mushroom soup and add one cup of sautéed onions and peppers instead of chicken. For a low-carb version, use cauliflower hash browns and full-fat sour cream. Reduce the baking time to thirty to thirty-five minutes as cauliflower cooks faster.
Serving Suggestions
Serve as a main course with a side of steamed green beans, roasted broccoli, or a simple green salad. Serve as a side dish alongside grilled steak, pork chops, or baked ham. Top with a dollop of sour cream, chopped green onions, or fresh parsley. Serve with a drizzle of hot sauce or ketchup on the side.
Tips for Best Results
Do not thaw the frozen hash browns. Add them directly from the freezer. Thawing will make them mushy and watery. The oven will cook them perfectly.
Use leftover rotisserie chicken for the easiest option. Rotisserie chicken is already cooked, flavorful, and shreds easily. This cuts prep time to almost nothing.
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheddar melts into a creamy, cohesive casserole.
Do not overbake. The casserole is done when it is bubbly around the edges and golden on top. Overbaking dries out the chicken and makes the hash browns tough.
Let it rest before serving. The five to ten minute rest allows the casserole to set up. Cutting into it immediately will make it fall apart.
Use full-fat sour cream. Low-fat or non-fat sour cream contains more water and can make the casserole watery. Full-fat sour cream gives the best creamy texture.
Add a crunchy topping for texture. For extra crunch, mix half a cup of crushed cornflakes or panko breadcrumbs with two tablespoons of melted butter. Sprinkle over the cheese topping before baking.
Make it ahead. Assemble the entire casserole without baking, cover, and refrigerate for up to twenty-four hours. Add ten to fifteen minutes to the baking time when cooking from cold.
Double the recipe for a crowd. Use a large roasting pan or two 9×13 inch dishes. Increase the baking time by ten to fifteen minutes.
Serve with a sauce. A drizzle of ranch dressing, barbecue sauce, or hot honey adds another layer of flavor.