If you like buttery, cheesy, meaty dishes, this chicken and hash brown casserole is for you! It’s rich, it’s creamy, and absolutely DELICIOUS!
I dated a guy in my early 20’s and his sister-in-law made this dish they called “Superbowl Hashbrowns” – mainly because she brought it to any Superbowl parties they attended.
It was FANTASTIC! So good, that 30 years later I still remember and crave it!
He’s remarried now and my approaching him for a recipe from 30 years ago might seem like a contrived excuse to get back in contact with him, so I’ve had to come up with my own version of this scrumptious chicken and hash brown casserole.
Chicken & Hashbrown casserole
- 2lbs / 550gm diced hash browns
- 1 can cream of chicken soup
- ½ cup melted salted butter
- 1 quart plain greek yogurt
- 3 cups shredded cheddar cheese
- ½ pkg of Knorr dry ranch mix
- 2cooked and shredded chicken breasts
- 2 cups rice krispies
- 1/4 cup melted butter
Start by cooking and shredding your chicken breasts. To make this recipe easy and fairly low-maintenance, I cook up the breasts in my InstantPot for about 12 minutes (from frozen) and then shred them.
Preheat your oven to 350°F / 175ºC.
In a large mixing bowl, add cream of chicken soup,
the plain greek yogurt (I only used about half of the container pictured),
the Knorr Ranch Dressing dry mix (half a packet), the hashbrowns and then the first melted butter.
Stir until the hashbrowns are completely coated, before adding in your shredded cheese and shredded chicken.
Lightly butter a 9×13″ baking dish, then pour/pat the mixture into it.
Oh yeah!! That’s looking good already right?
Okay, I’m not a food blogger and my photos aren’t doing it justice, but trust me, I’m posting this recipe so I can refer back to it over and over myself! lol
In a separate bowl, pour the ¼ cup melted butter over the Rice Krispies and stir until they are coated.
Layer the Rice Krispies over the potato layer.
This might make you laugh… the only Rice Krispies I had in the house when I was making this were the Christmas ones – so my Superbowl hash browns / chicken & hashbrown casserole are “festive” 😂
Hey! They all taste the same!
Bake your Superbowl hash browns / chicken & hashbrown casserole at 350°F / 175°C for 50 minutes. It should be a beautiful golden brown.
Look at the butter!! I’m salivating typing this!
Which reminds me; this recipe will NOT be found on any sort of diet site whatsoever. This is likely a bajillion calories, not keto, not vegan, full of gluten, and fantastically delicious.
These Superbowl hashbrowns / chicken & hashbrown casserole are also very rich. This pan made 8 substantial servings. I usually just package up the extra in single serving containers and the girls or I pull them out of the freezer whenever the craving hits.
Which is often, because leftovers never last long.
I know, the photos aren’t great – I build stuff, not cook stuff – but trust me when I say you’ll want to save this recipe after trying them.
I made 2 “pinnable” images in case it isn’t obvious saving it as “Superbowl Hashbrowns” lol
Did you know that the recipes I post on here are family favourites? So while it *seems like I’m sharing delicious recipes with you – my lovely readers – in actual fact this blog also serves as a “cookbook” for family and friends to refer to whenever they are craving “Nana’s secret recipe” or “GranDad’s BBQ tips”. lol
It’s all about me folks. 😉
Have a great one!