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Barbecue Chicken Hash Brown Casserole

This hearty casserole combines tender barbecue-glazed chicken with savory shredded hash browns, generously mixed with cheddar cheese, salt, pepper, and olive oil. Baked until golden and bubbly, it’s a comforting and robust meal, perfect for family dinners or potlucks. Serving up to 14, it's designed for sharing.
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Servings: 14 people
Course: lunch/dinner
Cuisine: French
Calories: 3768.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • * 2 lbs. boneless skinless chicken breasts
  • * * 1 cup barbecue sauce
  • * * 1 bag 30 ounces Ore Ida Shredded Hash Browns Potatoes
  • * * 2 cups cheddar cheese
  • * * 1 teaspoon salt
  • * * 1/2 teaspoon pepper
  • * * 1/4 cup extra virgin olive oil

Equipment

  • 1 Large Casserole Dish Approx. 9x13 inch
  • 2 Large Mixing Bowls
  • 1 Skillet For cooking chicken
  • 1 Chef's Knife and Cutting Board For chicken prep
  • 1 Set of Measuring Cups and Spoons

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a large baking dish (approx. 9x13 inch).
  2. Cook the boneless, skinless chicken breasts. This can be done by boiling, grilling, or pan-frying. Once cooked, shred or dice the chicken into bite-sized pieces.
  3. In a large mixing bowl, toss the shredded or diced chicken with the 1 cup of barbecue sauce until thoroughly coated. Set aside.
  4. If frozen, ensure the 30-ounce bag of shredded hash browns is thawed. Pat them dry with a paper towel to remove excess moisture.
  5. In another large mixing bowl, combine the thawed hash browns with 1/4 cup extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well to ensure the hash browns are evenly coated.
  6. Spread half of the seasoned hash brown mixture evenly into the bottom of the prepared baking dish.
  7. Layer the barbecue chicken mixture over the hash browns in the baking dish.
  8. Sprinkle half of the 2 cups of cheddar cheese over the chicken layer.
  9. Top with the remaining hash brown mixture, spreading it out evenly, and then sprinkle the remaining cheddar cheese over the top.
  10. Bake for 30-40 minutes, or until the casserole is golden brown and bubbly, and the hash browns are cooked through and slightly crispy on top. Let stand for a few minutes before serving.

Notes

For optimal flavor and texture, ensure your hash browns are fully thawed and patted dry before mixing; this prevents a watery casserole. When preparing the chicken, consider poaching or grilling it before shredding, which adds depth. For an elevated profile, sauté a finely diced onion and a clove of garlic with the chicken for aromatic layers. Don't shy away from using a blend of cheeses for more complexity, perhaps Monterey Jack with the cheddar. Cover the casserole for the initial baking period to ensure even cooking, then uncover for the last 15-20 minutes to achieve a beautifully golden and slightly crispy hash brown topping.