Why You’ll Love This Casserole
There’s a reason this dish has stood the test of time. It’s budget-friendly, freezer-friendly, and kid-approved. Plus, it’s one of those rare recipes that works equally well as a main course, side dish, or leftover lunch.
You can make it ahead of time and pop it in the oven when you’re ready, or prep it the night before for a stress-free next-day meal. And if you’re the type who loves a little crunch on top, the golden layer of breadcrumbs adds just the right texture to balance the creamy interior.
This dish also checks all the boxes:
- Simple ingredients with no fancy tools required
- Flexible recipe that welcomes substitutions
- Feeds a crowd without breaking the bank
- Pure comfort in every bite
Ingredients You’ll Need
Here’s what you’ll need to bring this delicious casserole to life:
- 2 pounds southern-style frozen hashbrowns – The base of the dish, providing a crispy, starchy layer.
- 2 cups shredded cheddar cheese – Melts into the sauce and gives the casserole its cheesy richness.
- 1 cup frozen peas and carrots – A classic vegetable medley for flavor, color, and nutrition.
- 2 cups sour cream – Adds tanginess and creaminess to the sauce.
- ½ cup canned corn (drained) – A touch of sweetness and texture.
- 1 can cream of chicken soup – The glue that ties the sauce together.
- 3 cups shredded chicken – Use rotisserie or leftover chicken for convenience.
- ⅓ cup milk – Loosens the mixture for better spread and texture.
- 2 cups breadcrumbs – For a golden, crunchy topping.
- Salt and pepper to taste – Customize to your seasoning preference.
Tip: If you like a little kick, try adding a dash of paprika or garlic powder to the mixture. You can also mix Parmesan cheese into the breadcrumbs for an extra-crispy crust.
