Loaded Chicken and Hash Brown Casserole

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Loaded Chicken and Hash Brown Casserole

Loaded Chicken and Hash Brown Casserole on a plate with sour cream and green onions on a plate with a fork

This loaded chicken and hash brown casserole is most definitely loaded with flavor. It is like a mix of funeral potatoes and a ranch-style loaded baked potato.

Prep Time: 15 mins
Cook Time: 55 mins
Rest Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 8

Ingredients

  • 1 (10.5 ounce) can condensed cream of chicken soup

  • 1/2 cup whole milk

  • 1 (1.25-ounce) envelope ranch dressing dip mix

  • 2 teaspoons kosher salt

  • 1 teaspoon buffalo-style hot sauce (such as Frank’s RedHot®) 

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1 1/4 cups sour cream, divided

  • 1 (30-ounce) package frozen shredded hash browns, thawed

  • 1 1/2 cups chopped rotisserie chicken

  • 6 slices cooked and chopped bacon, plus more for garnish

  • 2 cups shredded sharp Cheddar cheese, divided

  • thinly sliced scallions

Directions

  1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 9- x 13-inch baking dish with cooking spray. 

  2. In a large bowl, stir together cream of chicken soup, milk, ranch dip mix, salt, hot sauce, pepper, paprika, garlic powder, and 1 cup of the sour cream until combined. Add hashbrowns, chicken, bacon, and 1 cup of the cheese; mix until fully combined. 

  3. Transfer mixture to prepared baking dish. Sprinkle evenly with remaining 1 cup cheese. Cover with aluminum foil. 

  4. Bake in the preheated oven until potatoes are tender, about 45 minutes. Uncover; bake until cheese is melted, about 10 minutes. Let stand 10 minutes before serving

  5. Dollop evenly with remaining 1/4 cup sour cream; garnish with bacon and scallions.

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