I remember the first time this casserole made its way to our dinner table—it was a random Tuesday after a whirlwind of appointments, school drop-offs, and grocery runs that felt more like obstacle courses. I stood in the kitchen staring at a pack of thawed hash browns and some leftover chicken ham from Sunday’s brunch. No plan, no energy, just a need for something hot, cheesy, and hearty to fill hungry bellies—fast.
So I started tossing things together. A little sour cream here, some cheddar there, a scoop of soup for creaminess, and a sprinkle of garlic powder just because. I popped it in the oven, crossed my fingers, and hoped it would hold up until bedtime.
Not only did it hold up—it disappeared. My kids went back for seconds, my husband asked if there was more for lunch the next day, and I made a mental note to write it all down before I forgot what I’d done.
Since then, this Chicken Ham Cheese Casserole has become one of my most requested meals. It’s now in the regular rotation—one of those dishes that fits into busy lives without compromising on flavor or comfort. And the best part? You can prep it ahead, use what’s in your fridge, and still get all the oohs and ahhs when it hits the table.
Short Description
A creamy, cheesy, and filling hash brown casserole made with chicken ham, shredded cheese, and a savory blend of sour cream and soup. Perfect for weeknights, potlucks, or hearty weekend breakfasts.
Key Ingredients
- 1 (32 oz) package frozen shredded hash browns, thawed
- 2 cups cooked chicken ham, diced
- 1½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- ½ cup milk
- ¼ cup melted butter
- ¼ cup finely chopped onion (optional)
- ½ tsp garlic powder
- ¼ tsp black pepper
- Chopped fresh parsley (optional, for garnish)
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Cooking spray or butter for greasing
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Mix the Filling
In a large bowl, combine thawed hash browns, diced chicken ham, 1 cup of shredded cheese, cream of chicken soup, sour cream, milk, melted butter, onion (if using), garlic powder, and black pepper. Mix until fully combined and evenly coated.
Step 3: Assemble the Casserole
Spread the mixture into the prepared baking dish, pressing down gently to level the top. Sprinkle the remaining ½ cup of cheese evenly over the surface.
Step 4: Bake to Golden Perfection
Bake uncovered for 45–50 minutes, or until the casserole is bubbly around the edges and golden on top. The cheese should be lightly browned and the hash browns fork-tender.
Step 5: Let It Rest and Garnish
Remove from the oven and let it cool for 5–10 minutes before serving. Garnish with fresh parsley for a touch of brightness if desired.
Why You’ll Love This Recipe
Hearty and filling: One pan feeds a crowd and satisfies big appetites.
Budget-friendly: Made with pantry staples and fridge finds.
Kid-approved: Creamy, cheesy, and full of familiar flavors.
Make-ahead magic: Easy to assemble ahead and bake when needed.
Customizable: Works with whatever meat and cheese you’ve got on hand.
Mistakes to Avoid & Solutions
1. Not thawing the hash browns fully
Frozen potatoes release moisture and throw off the texture. Let them thaw in the fridge or microwave in short bursts. Drain off any extra liquid.
2. Overmixing the filling
Be gentle—mix just until combined. Overmixing can break down the potatoes and turn the casserole dense.
3. Skipping the seasoning
Even though soup and cheese bring flavor, a little garlic powder and black pepper go a long way. Don’t skip them.
4. Using cold ingredients
Sour cream, milk, and butter should be at room temperature so everything blends smoothly and bakes evenly.
5. Covering while baking
This casserole needs to bake uncovered. That’s how you get that bubbly, golden top layer. Covering it traps steam and makes it soggy.
Serving and Pairing Suggestions
Serve this casserole hot, right from the oven, with a simple side salad or roasted vegetables.
It’s also fantastic for brunch—pair it with scrambled eggs or fruit salad.
For dinner, consider a glass of chilled white wine or a sparkling water with lemon.
It works beautifully as a family-style main dish or buffet-style at potlucks and holiday breakfasts.
Storage and Reheating Tips
To store: Cool completely, then cover tightly with foil or plastic wrap. Refrigerate for up to 4 days.
To freeze: Wrap the cooled casserole in two layers of foil. Freeze for up to 2 months.
To reheat (oven): Bake at 325°F for 20–25 minutes, covered with foil.
To reheat (microwave): Warm individual portions for 1–2 minutes on medium heat to avoid drying out.
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, but shred them finely and squeeze out any extra moisture using a clean kitchen towel.
2. What’s the best substitute for chicken ham?
You can use diced cooked turkey, rotisserie chicken, regular ham, or even crispy bacon. Just keep the portions similar.
3. Can I make this casserole ahead of time?
Absolutely! Assemble it the night before, cover, and refrigerate. Bake it the next day straight from the fridge—just add 5 extra minutes to the bake time.
4. Is there a lighter version of this recipe?
You can use low-fat sour cream, reduced-sodium soup, and skim milk to lighten it up without losing flavor.
5. How do I make this casserole gluten-free?
Use a gluten-free cream of chicken soup and double-check that your hash browns and seasonings are certified gluten-free.
Tips & Tricks
Spray your spoon or spatula with a little cooking oil before stirring—it keeps the cheesy mixture from sticking.
Use a blend of cheeses like cheddar and Monterey Jack for a gooey, flavorful finish.
Let the casserole rest before serving—it helps the texture set and makes slicing cleaner.
Want a little crunch? Add crushed cornflakes or breadcrumbs with melted butter on top during the last 10 minutes of baking.
For a richer flavor, sauté the onion before adding it to the mix.
Recipe Variations
Spicy Southwest Twist
Swap out regular cheese for pepper jack, and stir in a 4 oz can of diced green chiles. Add ½ tsp of cumin and a handful of chopped cilantro for a zesty spin.
Veggie-Packed Casserole
Add 1 cup of sautéed bell peppers, spinach, or mushrooms to the filling. This boosts the nutrients and adds texture without changing the core flavor.
Bacon Ranch Style
Replace the sour cream with ranch dressing and toss in crispy crumbled bacon. Top with more bacon and chives after baking.
Broccoli Cheddar Version
Swap out the chicken ham for 1½ cups of steamed broccoli florets. Add an extra ½ cup of cheese and a pinch of nutmeg for a cozy, veggie-forward version.
Final Thoughts
It’s the kind of dish you share with neighbors, bring to bake sales, or leave on a friend’s doorstep when they need a little comfort. It feeds not just the belly but the soul, and it’s earned its place in my rotating cast of family favorites. If you’re a fellow parent juggling work, kids, and the beautiful chaos of everyday life, this one’s for you. Keep it simple, make it yours, and enjoy every bite.
Chicken Ham And Cheese Hash Brown Casserole
Ingredients
- 1 32 oz package frozen shredded hash browns, thawed
- 2 cups cooked chicken ham diced
- 1½ cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
- 1 10.5 oz can cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- ½ cup milk
- ¼ cup melted butter
- ¼ cup finely chopped onion optional
- ½ tsp garlic powder
- ¼ tsp black pepper
- Chopped fresh parsley optional, for garnish
Instructions
- Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, stir together hash browns, chicken ham, 1 cup cheese, soup, sour cream, milk, melted butter, onion (optional), garlic powder, and pepper.
- Spread the mixture into the dish and smooth the top. Sprinkle remaining ½ cup cheese evenly.
- Bake uncovered for 45–50 minutes, until bubbly and golden on top.
- Cool for 5–10 minutes. Add chopped parsley if desired before serving.
