Rotisserie Chicken Hash Brown Casserole



  • 2 pounds frozen shredded hash browns
  • 2 cups shredded cheddar cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup frozen peas and carrots
  • ½ cup summer sweet corn
  • 2 cups sour cream (or plain yogurt)
  • 1 can cream of chicken soup
  • 1/3 cup milk
  • 3 cups cooked roasted chicken (shredded)
  • 1 cup crushed corn flakes
  • 2 tablespoons butter (melted)


  1. Preheat oven to 400F
  2. Place frozen hash browns is a 13 x 9 casserole dish lightly sprayed with cooking spray.
  3. In a large bowl mix together the cheddar cheese, salt, pepper, peas and carrots, corn, sour cream, cream of chicken soup, milk and cooked shredded chicken; spoon mixture in a layer over the frozen hash browns.
  4. Heat butter in a small saucepan until just melted – stir in corn flakes until well combined. Sprinkle corn flakes mixture over the casserole.
  5. Bake for 1 hour-until hash browns are done and corn flakes are a golden brown.
  6. Serve Hot