Cracker Barrel Hashbrown Casserole with Chicken Recipe

This Cracker Barrel Hashbrown Casserole with Chicken is a cheesy and satisfying main course, which features frozen hash browns and tender shredded chicken. It’s a one-dish family favorite, ready in about 1 hour.

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Cracker Barrel Hashbrown Casserole with Chicken Ingredients

• 1 package (30–32 oz) frozen shredded hash browns, thawed
• 2 cups cooked chicken breast, shredded (rotisserie is best)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream (or Greek yogurt)
• ½ cup unsalted butter, melted
• ½ cup onion, finely chopped
• 2 cups shredded sharp Cheddar cheese, divided
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley, for garnish

How To Make Cracker Barrel Hashbrown Casserole with Chicken

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
2. Combine wet ingredients: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, melted butter, salt, and black pepper until smooth.
3. Add mix-ins: Stir in the finely chopped onion and 1 ½ cups of the shredded Cheddar cheese (reserve ½ cup for the topping).
4. Incorporate solids: Add the thawed hash browns and the shredded chicken to the bowl. Stir gently until the potatoes and chicken are evenly coated in the cheese mixture. (Breaking up the hash browns slightly helps the texture).
5. Transfer: Pour the mixture into the prepared baking dish and spread it into an even layer.
6. Bake: Bake uncovered for 45–50 minutes, or until the casserole is bubbly around the edges and hot in the center.
7. Top and finish: Sprinkle the remaining ½ cup of Cheddar cheese over the top. Return to the oven for another 5–10 minutes until the cheese is melted and lightly golden.
8. Rest and serve: Remove from the oven and let it stand for 10 minutes. This resting time allows the casserole to set so it can be scooped easily. Garnish with parsley and serve.

Recipe Tips

• Thawing is key: You must thaw the frozen hash browns before mixing. If you use them frozen, they will release too much water during baking, resulting in a soup rather than a casserole. Thaw in the fridge overnight or on the counter for an hour.
• Onion texture: Cracker Barrel’s casserole has very finely minced onions that melt into the dish. Do not use large chunks. You can even grate the onion if you prefer flavor without texture.
• Cheese variety: Sharp Cheddar provides the best flavor punch to cut through the potatoes. Colby Jack creates a gooier melt.
• Crispy top: For extra crunch, mix crushed cornflakes with 2 tablespoons of melted butter and sprinkle on top along with the cheese in step 7.

What To Serve With Cracker Barrel Hashbrown Casserole with Chicken

This heavy casserole pairs well with lighter sides.

• Green Beans: Simple steamed beans.
• Side Salad: Fresh greens with vinaigrette.
• Apple Sauce: A sweet contrast to the salty cheese.
• Biscuits: If you want the full Cracker Barrel experience.

How To Store Cracker Barrel Hashbrown Casserole with Chicken

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Microwave individual portions or reheat the dish in the oven at 350°F covered with foil.
• Freeze: You can freeze the unbaked casserole (tightly wrapped) for up to 3 months. Thaw in the fridge overnight and bake as directed.

Cracker Barrel Hashbrown Casserole with Chicken Nutrition Facts

• Calories: 480kcal
• Protein: 24g
• Carbohydrates: 35g
• Fat: 28g
• Saturates: 16g
• Sugar: 2g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 8 servings).

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