Why is my hashbrown casserole mushy?

This happens from using frozen hash browns that haven't thawed. When they start to melt in the oven, they release water, making the casserole soggy. I suggest using Simply Potatoes Hash Browns next time, which are fresh.

How to Store Leftover Casserole:

This Hashbrown Chicken Casserole makes the most amazing leftovers and it tastes just as good the next day. Allow the casserole to cool completely, then store in the casserole dish covered with plastic wrap or slice into individual servings and store in sealed containers in the fridge. Eat within 3 days.

How to Reheat Casserole:

I suggest reheating the casserole in individual servings in a 350 degree oven until hot or on the skillet in a cast iron pan over medium heat. Cover for a few minutes if using a skillet to warm the whole piece. Microwaving in 30 seconds increments also works, but I don't love the taste of chicken warmed in a microwave.

Cheesy Hash Brown Chicken Casserole

Name: Cheesy Hash Brown Chicken Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tablespoon salted butter; 1 store bought Rotisserie Chicken, skin removed and meat pulled/shredded into pieces; 20 ounce package of Simply Potatoes Shredded Hash Browns; 1/2 cup yellow onion, diced small; 1/2 cup red bell pepper, diced small; 1 garlic clove, minced; 1 jalapeño, seeds removed and minced; 1 cup sour cream; 10 ounce can of Campbell's Cheddar Cheese Soup; 8 ounce block of cheddar cheese, shredded (approximately 2 cups); 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1 teaspoon salt

Description

This Cheesy Hash Brown Chicken Casserole Recipe makes the most simple and delicious dinner. It's super filling and uses a Store bought Rotisserie Chicken to save prep time. Ready to bake in just 15 minutes.

Ingredients

Scale

1 tablespoon salted butter
1 store bought Rotisserie Chicken, skin removed and meat pulled/shredded into pieces
20 ounce package of Simply Potatoes Shredded Hash Browns
1/2 cup yellow onion, diced small
1/2 cup red bell pepper, diced small
1 garlic clove, minced
1 jalapeño, seeds removed and minced
1 cup sour cream
10 ounce can of Campbell's Cheddar Cheese Soup
8 ounce block of cheddar cheese, shredded (approximately 2 cups)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt

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Instructions

Preheat oven to 400 degrees and grease a 9x13 casserole dish with butter or cooking spray.
Into a large bowl add in the shredded hash browns, pulled chicken, red bell pepper, onion, garlic, half the diced jalapeño, sour cream, cheddar cheese soup, 1 cup of shredded cheddar cheese, cumin, chili powder, paprika, garlic powder and salt. Mix until completely combined.
Add the chicken mixture into the casserole dish. Top with remaining cheddar cheese and jalapeño. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes. For a crispy topping, broil on high for an additional 3-5 minutes.
Allow the casserole to cool for a few minutes before serving.
Cut into squares and serve. Enjoy! I like to add a dollop of sour cream on top of each serving.

Equipment

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Notes

Shred the cheese from a block versus using a bag for a better melt.
Finely dice the onions and peppers to ensure they cook fully in the casserole.
If you like crispy hash browns, consider broiling the casserole on high broil for a few minutes after baking. Make sure to watch it though, as it can burn quick.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: American