Here’s what you’ll need to bring this delicious casserole to life:
- 2 pounds southern-style frozen hashbrowns – The base of the dish, providing a crispy, starchy layer.
- 2 cups shredded cheddar cheese – Melts into the sauce and gives the casserole its cheesy richness.
- 1 cup frozen peas and carrots – A classic vegetable medley for flavor, color, and nutrition.
- 2 cups sour cream – Adds tanginess and creaminess to the sauce.
- ½ cup canned corn (drained) – A touch of sweetness and texture.
- 1 can cream of chicken soup – The glue that ties the sauce together.
- 3 cups shredded chicken – Use rotisserie or leftover chicken for convenience.
- ⅓ cup milk – Loosens the mixture for better spread and texture.
- 2 cups breadcrumbs – For a golden, crunchy topping.
- Salt and pepper to taste – Customize to your seasoning preference.
Tip: If you like a little kick, try adding a dash of paprika or garlic powder to the mixture. You can also mix Parmesan cheese into the breadcrumbs for an extra-crispy crust.
Step-by-Step Instructions
Let’s break it down step by step so it’s as easy as pie—or in this case, casserole.
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C). A hot oven helps the casserole crisp up around the edges and bubble in the center—exactly what you want.
2. Prep the Baking Dish
Take a 9×13-inch baking dish and layer the frozen hashbrowns evenly on the bottom. No need to thaw them first—this dish is meant to be easy. The hashbrowns form the sturdy, crispy base of your casserole.
3. Mix the Filling
In a large mixing bowl, combine the shredded cheddar, peas and carrots, sour cream, corn, cream of chicken soup, shredded chicken, and milk. Add salt and pepper to taste. Stir everything together until well blended. The mixture should be thick, creamy, and full of color.
Optional Add-In: If you have some cooked bacon bits, green onions, or diced jalapeños, this is a great time to fold them in.
4. Pour and Spread
Once mixed, pour the filling over the hashbrowns in the baking dish. Use a spatula or spoon to spread it evenly so every corner is covered.
5. Add the Crunch
Now for the grand finale—the breadcrumb topping. Sprinkle 2 cups of breadcrumbs evenly over the top of the casserole. This layer gives the dish a beautiful golden crust after baking and provides a contrast to the creamy filling.
6. Bake It Up
Place the casserole on the center rack of your oven and bake for 1 hour. You’ll know it’s done when the top is golden and crispy, and you can see bubbles forming around the edges. If the breadcrumbs brown too quickly, loosely tent the dish with aluminum foil for the last 15 minutes.
7. Cool and Serve
Remove the casserole from the oven and let it rest for about 5–10 minutes. This gives the dish time to set and makes serving easier.
Serving Tip: A side of green salad or a slice of garlic bread pairs beautifully with this dish. It’s also excellent with iced tea or sweet lemonade.
