Cheesy Ranch Chicken Hashbrown Casserole Recipe

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A pure comfort food casserole that the whole family will love! Tons of cheesy, ranch goodness!

As soon as fall settles in, I'm all about casseroles! 

More than likely, if you grew up in Minnesota, you know them as "hotdish". I'm a true Minnesota girl. 

I love when the weather is cold, and also love blizzards as long as I'm stuck in the house and don't have to drive anywhere. Some people call me crazy, but I love truly love it! 

There's nothing like a cold day, with the oven on, baking a casserole!

This Cheesy Ranch Chicken Hashbrown Casserole is pure old school comfort food. 

Food like this is the type of food my Mom and Grandma made. It's not something I make very often, but I always enjoy the nostalgia of each bite when I do. 

I really love the addition of ranch, and the crouton topping? Too die for! 

I had cooked chicken breast on hand, so this was really quick to prepare too.  

This recipe would be great for weeknights or Sunday dinner! 

Serve it with a side salad or steamed vegetables for a complete meal. What do you like to put in your favorite casseroles?

Check out some of my favorite casseroles: Cheesy Fiesta Chicken and Rice Casserole, Pizza Tator Tot Hotdish, Egg McMuffin Breakfast Casserole, Sweet Butternut Squash Casserole, or Minnesota Wild Rice Hotdish

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Cheesy Ranch Chicken Hashbrown Casserole Recipe

by Sheena

6075283

Ingredients (9x13 pan)

• 1- 10.5 ounce can cream mushroom soup
• 1 cup sour cream
• 1 cup milk
• 1 tablespoon fresh parsley, chopped
• 1- 1.13 ounce package ranch seasoning
• 2 cups cooked chicken breast, chopped
• 1 medium onion, finely chopped
• 1 cup frozen corn, thawed
• 3 cups shredded frozen hashbrowns, partially thawed
• 2 cups shredded cheddar cheese, divided
• 1 cup croutons

Instructions

Preheat oven to 350 degrees. Grease a glass 9x13 baking dish.

In a bowl combine cream of mushroom, sour cream, milk, parsley, ranch packet and black pepper (optional).

Stir in the chicken, onion, corn, hashbrowns and 1 1/2 cups shredded cheddar until combined. Pour into the baking dish and spread evenly.

In a small food processor, process the croutons until they are bread crumb consistency. 

Combine with remaining cheddar and sprinkle mixture evenly over top of the casserole.

Bake for 35 minutes, until bubbly and topping starts to brown. Remove from oven, sprinkle with additional chopped parsley, if desired. Serve immediately.

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