This easy potato chip chicken casserole with hash browns and melty cheddar cheese is an easy recipe and a family favorite.
Chicken potato chip casserole is the definition of comfort food, a hearty meal for the whole family that requires minimal prep. This easy recipe combines simple ingredients like cream of chicken soup, sour cream, and cheddar cheese with the irresistible crunch of crunchy potato chips.
The best part? It's a simple family meal that is made with pre-cooked chicken, perfect if you have leftover rotisserie chicken on hand. You'll love this dish for busy weeknights or your next potluck.
If you like easy chicken casserole recipes, try my classic chicken stuffing casserole or my chicken pot pie casserole.
Recipe Highlights
- Ultimate comfort food: This is a family favorite for a good reason. Chicken and hash browns in a creamy sauce with cheese and a crispy potato chip topping.
- Simple ingredients: Make this with staple ingredients such as sour cream, milk, and cream of chicken soup.
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Ingredients
- Sour cream: Adds creaminess and tanginess to the casserole and makes a deliciously creamy sauce.
- Cream of chicken soup: Condensed soup creates a flavorful and creamy base for the dish.
- Milk: Helps to thin out the sauce.
- Seasonings: Garlic powder, dried parsley, kosher salt, paprika, and ground black pepper.
- Frozen hash browns: Shredded hash brown potatoes thawed in the fridge overnight.
- Cooked chicken: Diced chicken or shredded chicken such as leftover rotisserie chicken or pre-cooked chicken breast.
- Onion: Diced onion adds great flavor and crunchy texture. My top suggestions are white onion, yellow onion, or sweet onion.
- Shredded cheddar cheese: Rich cheesy goodness.
- Classic potato chips: Crushed chips create a crispy topping for lots of texture.
- Butter: Melted butter adds richness and helps the chips brown evenly.
See the recipe card for quantities.
Instructions
Preheat the oven to 350ºF (177ºC). Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, combine the sour cream, cream of chicken soup, milk, garlic powder, dried parsley, kosher salt, paprika, and ground black pepper.
Add in the hash browns one handful at a time and stir to incorporate.
Spread half of the hash brown mixture into the bottom of the prepared casserole dish. Top with half of the chicken, half of the onion, and half of the shredded cheddar. Repeat the layers.
In a small mixing bowl, toss together the crushed potato chips and melted butter.
Evenly spread the chip mixture over the casserole.
Bake uncovered in the preheated oven for 35-45 minutes or until the casserole is bubbling and the chips are lightly golden.
Garnish with fresh parsley (if desired). Allow the casserole to cool for at least 10 minutes before serving.
Substitutions
- Sour cream: Greek yogurt can be used as a tangy substitute.
- Cream of chicken soup: Substitute with cream of mushroom soup for a different flavor profile.
- Seasonings: Use your own blend of seasonings such as onion powder, seasoned salt, smoked paprika, and dried thyme.
- Frozen hash browns: Freshly grated potatoes can be used. Frozen diced hash browns can also be used but may need to be baked a little longer to warm through.
- Cooked chicken: Leftover Thanksgiving turkey, leftover Easter ham, or even browned ground beef or ground turkey can be used in this dish.
- Onion: Shallots or green onions can provide a similar onion flavor.
- Cheddar: Your preferred cheese such as colby jack, mozzarella, or pepper jack can be used.
- Potato chips: Use your favorite potato chip (I think sour cream and onion and cheddar potato chips are great alternatives to classic). Baked potato chips with less oil may brown faster, so be sure to keep an eye on the casserole as it bakes. If you like the idea of corn flakes, try my cheesy potatoes with corn flakes.
- Butter: Butter can be omitted.
Storage
Note that while you can store leftovers in the fridge in an airtight container for up to 3-4 days, the potato chips will not remain crispy. If you intend to make this and eat half now and half later, I recommend leaving off the potato chip topping from half of the casserole and adding just before baking a second time.
Likewise, if freezing or making this dish ahead of time, leave off the potato chip layer and add it just before baking. Thaw the frozen casserole in the refrigerator overnight before baking.
FAQ
Add the potato chips just before baking. Adding too soon will cause the chips to become soggy. If you're making the casserole ahead of time, leave the potato chips off until just before you're ready to bake.
📖 Recipe
Potato Chip Chicken Casserole with Hash Browns
Video
Equipment
Ingredients
- 2 cups sour cream
- 10.5 ounces condensed cream of chicken soup
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 30 ounces frozen shredded hash browns thawed
- 3 cups cooked chicken diced or shredded
- ½ onion diced
- 2 cups shredded cheddar cheese
- 2 cups classic potato chips crushed
- ¼ cup unsalted butter melted
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, milk, garlic powder, dried parsley, kosher salt, paprika, and ground black pepper. Add in the hash browns one handful at a time and stir to incorporate.
- Spread half of the hash brown mixture into the bottom of the prepared casserole dish. Top with half of the chicken, half of the onion, and half of the shredded cheddar. Repeat the layers.
- In a small mixing bowl, toss together the crushed potato chips and melted butter. Evenly spread the chip mixture over the casserole.
- Bake uncovered in the preheated oven for 35-45 minutes or until the casserole is bubbling and the chips are lightly golden. Allow the casserole to cool for at least 10 minutes before serving.
Notes
Nutrition
Food safety
- Thaw ingredients safely: Ensure that frozen ingredients such as hash browns are thawed safely. Thaw them in the refrigerator overnight or bake at a very low temperature in the oven.
- Store leftovers promptly: If you have leftovers, refrigerate them within two hours of cooking.
Related
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