Cheesey Peasy Chicken Hash Brown Casserole

Colleen Sowa


This is an excellent hot dish to take to a church picnic or pot luck! It is a heartier version of the hash brown casseroles you have had in the past.

★★★★★ 3 votes
20 Min
1 Hr


1 pkg
(32 ounces) frozen hash browns
1 pkg
(16 ounces) sour cream
2 small
cans cream of chicken soup
2 large
onions (diced)
red bell pepper (diced small)
green bell pepper (diced small)
3 c
cheddar cheese (shredded)
1 tsp
ground black pepper
1/2 tsp
garlic powder
2 large
boneless chicken breasts (cooked and cubed)
1 pkg
frozen peas (thawed)


1Preheat oven to 350 degrees.
2Put thawed hash brown potatoes in the baking pan along with the thawed peas (save 1/2 cup of peas to garnish top of casserole). Sprinkle with 1 cup of shredded cheese. Pour the chicken mixture over the potatoes and cheese.
3Cook the chicken, cube it and mix it in a bowl with the sour cream, chicken soup, onions, peppers, melted butter and spices.
4Bake at 350 degrees for 20 minutes. Sprinkle with the remaining cheese. Bake for an additional 25 minutes, or until bubbly and cheese is melted.

*** Garnish the top of the casserole with about 1/2 cup of the peas (optional).

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy