Description
A cozy, comforting chicken hashbrown casserole packed with vegetables, cheese, and topped with buttery Ritz crackers.
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 (about half a sleeve), crushed
- ½ cup shredded cheddar cheese
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the hash browns, chicken, bacon bits, 1 cup of cheddar cheese, mixed vegetables, cream of chicken soup, milk, and thyme. Stir until well mixed.
3. Lightly grease a 7×11-inch (or similar-sized) baking dish. Spread the hash brown mixture evenly into the dish.
4. In a small bowl, mix the crushed Ritz crackers with ½ cup of shredded cheddar cheese. Sprinkle this mixture evenly over the casserole.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbling.
7. Let the casserole rest for 10–15 minutes before serving. Enjoy!
Notes
You can use rotisserie chicken for convenience.
Add a dash of hot sauce or paprika for extra flavor.
This dish reheats well and can be made ahead for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg