This chicken bacon ranch hash brown casserole combines shredded rotisserie chicken, crispy bacon, and frozen hash browns in a creamy sour cream and ranch-seasoned sauce, baked until bubbly and topped with melted cheddar cheese.
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Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, sour cream, and cream of chicken soup.
Add about 3/4 of the bacon bits, 1 cup of the shredded cheese, and the frozen hash browns to the bowl.
Season the mixture with ranch seasoning mix, garlic powder, ground mustard, onion powder, and black pepper. Stir everything together until well combined.
Spray a 9x13 inch baking dish with cooking spray.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Top the casserole with the remaining bacon bits and the remaining 1 cup of shredded cheese.
Bake for 40 minutes, or until hot and bubbly.
Remove from the oven and garnish with chopped green onions before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through.
9x13 inch baking dish · large mixing bowl
Yes, but squeeze out excess moisture first to prevent a watery casserole. Use the same amount by weight.
Bake for 40 minutes until the top is golden and the mixture is hot and bubbly around the edges.
Yes, assemble it in the baking dish, cover with foil, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if baking from cold.
Greek yogurt works as a 1:1 swap, though the casserole will be slightly less rich.
Yes, use two 9x13 inch baking dishes and bake for the same 40 minutes, checking both for doneness.
