Chicken Hashbrown Casserole
If you love cheesy potatoes, just wait until you turn them into a full meal! This Chicken Hashbrown Casserole is creamy, cozy, and the perfect excuse to use up leftover chicken (and maybe sneak in some extra bacon).
Ingredients
- 2 cups chicken breast cooked, diced or shredded, can use rotisserie chicken.
- 16 ounces bacon cooked, chopped, 16 ounces is about 2 cups of bacon, see notes.
- 26 ounces hash browns frozen, shredded
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 12 ounces mixed frozen vegetables I used a vegetable medley of corn, peas, carrots and green beans. 12 ounces is about 1 1/2 cups.
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup chicken broth I prefer low sodium.
- ½ cup heavy cream can also use half and half.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups sour cream I used full fat sour cream.
Instructions
- Preheat the oven to 375 degrees. Spray a 9x13 pan with spray cooking oil and set to the side.
- Chop the chicken and the bacon into bite sized pieces. Add the frozen hashbrowns, chicken, cheddar cheese monterary jack cheese and veggies to a large mixing bowl. Mix well until combined then set to the side.2 cups chicken breast, 16 ounces bacon, 26 ounces hash browns, 1 cup cheddar cheese, 1 cup Monterey jack cheese, 12 ounces mixed frozen vegetables
- Place butter in a medium saucepan over medium heat and allow the butter to melt. Add flour to the butter and mix with a whisk continually. Cook the flour mixture for 1 minute while whisking which will get rid of any floury taste. Add chicken broth and heavy cream to the flour mixture, mixing with a whisk every few minutes. Add garlic powder, onion powder, salt and pepper, Cook over medium heat until the mixture begins to thicken, about 3-5 minutes.4 tablespoons butter, ¼ cup all-purpose flour, 1 cup chicken broth, ½ cup heavy cream, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
- Pour sauce over the hash brown mixture and add sour cream. Mix the hashbrown mixture and the sauce together until the hashbrowns, meat and vegetables are thoroughly coated. Scoop the potato mixture into the prepared pan evenly, then cover with aluminum foil.1 ½ cups sour cream
- Bake the casserole for 1 hour until hot all the way through to the center. Remove the foil, then bake the casserole for an additional 10-15 minutes until the top is browned and crispy. Serve and enjoy!
Notes
Set aside about 1/2 cup of bacon and 1/2 cup of either cheese, then sprinkle it over the top of the casserole before baking. This step will make the casserole look more delicious on the table, but the step can be skipped if you are in a rush.
1 pound is 16 ounces, this is usually 16 slices of bacon unless you have bought a thick cut. You can reduce the bacon a little and it will still be delicious if needed. You can also use diced ham.
Nutrition
Calories: 466kcal | Carbohydrates: 20g | Protein: 19g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 569mg | Potassium: 487mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2070IU | Vitamin C: 9mg | Calcium: 192mg | Iron: 1mg