Description
This Chicken Hashbrown Casserole is a comforting, cheesy dish combining tender chicken, hashbrowns, mixed vegetables, and a creamy soup base, topped with crunchy Ritz crackers and extra cheese.
Ingredients
- 3 cups frozen hash browns, thawed slightly (about 8 ounces)
- 2–3 cups cooked chicken, diced
- ¼ cup bacon bits
- 1 cup shredded cheddar cheese
- 1 10.5-ounce can condensed cream of chicken soup
- ½ cup milk
- 12 ounces frozen mixed vegetables, thawed slightly
- ⅛ teaspoon dried thyme
- For the Topping: 12–14 Ritz crackers, crushed (about half a sleeve)
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, combine hash browns, diced chicken, bacon bits, shredded cheese, cream of chicken soup, milk, mixed vegetables, and thyme. Mix until well combined.
- Transfer mixture to the prepared baking dish.
- For the topping, combine crushed Ritz crackers with shredded cheddar cheese and sprinkle over the casserole.
- Bake uncovered for 35–40 minutes until casserole is heated through and topping is golden brown.
Notes
- You can swap frozen vegetables for fresh ones if preferred.
- Add more cheese for extra creaminess.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American