Chunky Chicken Hash Casserole
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Hearty casserole layering shredded chicken with crispy hash browns and smoky bacon. Tossed with melty cheese, veggies, and creamy sauce, topped with a crunchy cornflake crust. Bakes covered to trap moisture, uncovered later for crisp finish. Cool before slicing to set the layers just right.
Prep:
15 min
Cook:
65 min
Total:
80 min
Servings:
8 servings
#American Comfort
#Casserole
#Chicken Dishes
#Easy Dinner
#Baked Meals
Chunky, layered bits of chicken and hash browns, smothered in cheese and creamy sauce, then crowned with a crunchy top that snaps under your fork. You want to hear that crackle before you get in. I’ve messed this up—too soggy, too dry, cornflakes burnt because I rushed. Roast chicken leftovers breathe new life here; bacon swapped for ham gives unexpected smoky-sweet flair. Mixed veggies sneak in color and texture. Milk and cream soup thicken soul-warming sauce. Covered baking traps moisture, uncovered crisp caramelizes peak. Letting it rest is crucial; slice too soon and you’re swimming in liquid. This saves weeknight dinners and crowds alike.
Ingredients
- 5 cups shredded frozen hash browns, thawed slightly
- 3 cups cooked, shredded rotisserie chicken (can swap for turkey or pulled pork)
- 1 cup diced cooked ham instead of bacon, for twist
- 2 cups shredded sharp cheddar cheese, divided
- 1¼ cups mixed frozen vegetables, thawed (corn, peas, carrots)
- 1 can 10.5oz condensed cream of mushroom soup (swap cream of chicken)
- ¾ cup whole milk
- 1 tsp fresh thyme leaves or ½ tsp dried
- 1 tsp kosher salt
- 1½ cups cornflakes cereal, crushed lightly
- Optional garnishes: chopped parsley, sliced green onions, chili flakes, diced tomatoes
About the ingredients
Frozen hash browns slightly thawed—allows even cooking without water pooling. I prefer rotisserie chicken for built-in seasoning, saves time, but leftover roast or grilled works fine. Ham dices instead of bacon add less salt and a hint of sweetness; bacon’s smokiness markets it classic. Cheese? Sharp cheddar stands up well; mozzarella gets rubbery, so blend cheeses if you want gooey and flavor punch. Cream of mushroom replaces cream of chicken for earthiness; swap in homemade roux-based sauce if you need dairy-friendly alternative. Mixed veggies add moisture and bite—don’t skip or go dry. Cornflakes topping isn’t just crunch—grease or butter mixed helps even browning—don’t just dump dry crumbs. Milk can vary by type; whole preferred over skim for creamier sauce. Thyme sings here, but oregano or rosemary can sub for different profiles. Salt carefully, soup usually salty already.
Method
- Start by preheating your oven to 405°F. Got a gas stove? Fan assist? Slightly adjust time if needed. Hot oven gets hash brown skin crisp without turning rubbery.
- In a big mixing bowl, toss hash browns with shredded chicken, diced ham (for smoky sweet twist), half the cheese, mixed veggies, the condensed mushroom soup, milk, thyme, and salt. Mix gently, don’t pulverize - you want texture chunks visible through the creaminess. Overmixing = mush.
- Grease your 9×13 baking dish lightly. Pour that mix in. Level it but don’t press like a brick; air pockets help heat distribute evenly. Don’t skip the grease—keeps crust from sticking, means easier serve.
- Sprinkle the remaining cheese over the top, then cover with crushed cornflakes. The flakes form a crunchy crust that contrasts creamy interior. If flakes risk burning, add foil sooner or toss some butter over flakes for golden coloring.
- Cover the dish tightly with foil. Slide it into the oven. Bake for about 32-35 minutes—look for bubbling sauce edges and steam escaping from foil vents. You want a thick slow simmer.
- Remove foil carefully—watch out for steam! Then bake another 12-17 minutes uncovered until cornflakes are toasted golden brown but not blackened. Listen for crackling topping. If it browns too fast, tent foil back loosely.
- Take it out. Let rest at least 10 minutes, preferably 15. This lets liquid thicken up so you’re not slicing soup. Cooler casserole holds shape better; no puddles on plate.
- Finish with fresh parsley, chili flakes for heat, or bright tomato chunks to cut richness. Green onions add bite. Each garnish changes vibe—try all, see which you like best.
- If you lack cream soup, make quick roux with butter, flour, and chicken broth plus cream for thick sauce. Works well but needs patience and stirring. Don’t skip thawing hash browns or they’ll bake raw inside and toughen edges.
- Mistakes? Overbake and cheese burns or flakes scorch, underbake, and interior is watery. Adjust foil use and timing as needed. Baking is art, not exact science here.
Cooking tips
Preheating hotter than usual ensures crispy outer layer before interior dries. Mixing gently keeps textures intact; too aggressive means mush fallout, losing the joy of bites. Eliminating grease in pan causes stuck-on mess, forcing hard-to-clean casserole teardown. Covering with foil traps steam, preventing crust from burning while interior cooks fully; less experienced cooks often forget this step and fight raw centers or crust incineration. Remove foil and monitor closely—cornflakes brown fast and can smoke, so be ready to tent foil or lower oven temp slightly. Resting after baking sets the custardy texture inside; I’ve rushed cutting and ended with soup instead of neat squares. Always use sharp knife and cut after rest. Garnishing isn’t decoration; it refines balance—heat, freshness, color; keep those nearby. If you lack canned soup, roux can save you but requires stirring patience; skip flour-free alternatives here unless ready for watery results. Hash browns frozen? Thaw more if needed to avoid crunchy ice patches inside but not swimming in water. This dish is forgiving but respects timing and texture cues.
Chef's notes
- 💡 Preheat oven hotter than usual, 405°F helps crisp hash brown skin without drying inside. Watch for steam vents puffing through foil. Adds moisture control. Crackles start mid-bake, not first few mins.
- 💡 Mix ingredients gently. Avoid mushy blobs or powdery textures. You want visible chunks of chicken and hash browns through creamy soup and milk. Overmixing kills texture. Less is more.
- 💡 Grease pan well. Cornflake crust sticks hard if the dish is dry or ungreased. Air pockets in casserole help heat reach through evenly. Don’t press like brick, spreads heat better and avoids dense spots inside.
- 💡 When topping with cornflakes, toss some butter over flakes if fragile browning worried. Adds color and crunch, stops quick burning. If spots char too soon, foil-tent loosely halves cook time. Monitor after foil removal closely.
- 💡 Rest casserole 10-15 minutes minimum. The thickener in cream soup solidifies, sauce firms up. Cut too hot and runny soup escapes. Cooler casserole holds shape better, cleaner slices. Sharp knife essential here.
Common questions
Can I swap chicken for turkey or pork?
Yes. Shredded turkey works fine, pulled pork adds sweetness. Ham instead of bacon shifts salt balance. Adjust salt accordingly. Texture and flavor change but no problem.
What if no cream of mushroom soup?
Make roux base with butter and flour. Add broth with some cream or milk. Takes stirring, patience to thicken. Avoid skipping soup entirely; watery result likely. Roux gives control on thickness.
Why does my cornflake topping burn fast?
Usually dry flakes, missing butter toss or foil protection. Oven too hot or uncovered too long early. Tent foil if crust darkens too fast. Butter adds fat for even browning.
How to store leftovers?
Fridge up to 3-4 days in airtight container. Reheat covered in oven low-temp keeps moisture. Freeze wrapped tightly, best within a month for quality. Microwave reheating risks soggy crust.
