Chicken Hashbrown Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
3 cups frozen hash browns, slightly thawed (about 8 ounces)
02 -
2–3 cups cooked chicken, diced
03 -
¼ cup bacon bits
04 -
1 cup shredded cheddar cheese
05 -
1 (10.5-ounce) can condensed cream of chicken soup
06 -
½ cup milk
07 -
12 ounces frozen mixed vegetables, slightly thawed
08 -
⅛ teaspoon dried thyme
→ Crunchy Topping
09 -
12–14 Ritz crackers (about half a sleeve), crushed
10 -
½ cup shredded cheddar cheese
# Instructions:
01 -
Set your oven to 400°F (200°C) and lightly grease a 7x11-inch baking dish.
02 -
In a large bowl, combine hash browns, diced chicken, bacon bits, 1 cup cheddar cheese, mixed vegetables, cream of chicken soup, milk, and thyme. Stir until well blended.
03 -
Spread the hash brown mixture evenly into the prepared baking dish.
04 -
In a small bowl, mix crushed Ritz crackers with ½ cup shredded cheddar cheese. Sprinkle evenly over the casserole.
05 -
Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake uncovered for another 15 minutes until the topping is golden brown and bubbly.
06 -
Allow the casserole to sit for 10–15 minutes before serving.
# Notes:
01 -
For extra crunch, add more Ritz crackers or even crushed cornflakes to the topping.
02 -
You can use rotisserie chicken for added flavor and convenience.
03 -
Swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor.