Country Chicken Casserole Recipe -
Country Chicken Casserole Recipe

Country Chicken Casserole

Recipe by  

"Chicken breast, hash browns, fried onions and cheese. Now that's country cookin' for ya! This is a wonderful easy recipe, especially if want a filling meal, but don't have time to stay in the kitchen. This is my mother-in-law's favorite dish, and it heats up well for leftovers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
  3. Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
  4. Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2007

I made this for dinner tonight with a few adjustments. I used 5 cups of hashbrowns and baked them for crispiness before adding the rest of the ingredients. I added the corn into the soup mixture, I used 2 cans of soup and 2 cups of milk. I used shredded Colby/jack cheese. This was good. Next time I think I will use more potatoes, and more cheese. My pickey children even liked it.

Most Helpful Critical Review
Jan 28, 2004

Use regular chopped onions in the hash browns, added garlic salt and black pepper, use grated sharp cheddar cheese, top with some French-Fried onions and only cook until bubbly, about 35 minutes.

May 20, 2003

This recipe is AWESOME!!! I used cream of mushroom soup and green beans instead of corn, my family LOVED it. I also used velveeta cheese. I've already passed this recipe along to several of my friends.

Sep 20, 2003

I think cooking it for 50 -55 minutes total was too much. This was pastey from over-cooking and did not have a lot of flavor except the fried onion taste. Also, why not just add the corn in the beginning? Corn doesn't break down easily, so what difference could it make adding it in the beginning with the potatoes. ??My 12 year old liked it. When I want something to please the kids, I might try again and not cook 'til mushy. 8-30-03= tried again; this time, not even my 12 year old would eat it. Still think it is too pastey, too strong dried-onion flavor and chicken is too plain. The corn was a nice texture, though. Sorry... :( Try; cooked 4-5 breasts cooked shredded chicken, 8 oz. sour cream, 2 cans cr. soup, 1 sm. box crushed Townhouse crackers mixed with 1/2 stick of melted butter, mixed up, topped with more crushed crackers and baked just til hot; We like that, and it is similar.

Oct 17, 2007

Made this recipe as is and thought it was good...things I would change to make it *great* I would try browning the hashbrowns first, or take other reviewers suggestions and try out the tator tots. Our family wished there were more onions...they were the flavor of the dish. Brown the chicken first--would probably save a lot of time and add to the flavor of the dish.

Jun 12, 2007

This was good, my family liked it, but I changed it completely. I used tater tots, cheddar cheese and broccoli. It was very adaptable and easy to make.

Sep 30, 2003

Everyone in my family gave this a 4.5. It tastes alot like a chicken pot pie. I doubled it(I double everything-check my reviews if you are a doubler). I didn't double the corn or the fried onions though. I used one cream of celery and one cr. of chicken. I also used a white sharp cheese (that's what was in the house)I think this and the celery soup really enhanced the flavor because mine wasn't bland at all. I also threw in a little left over chicken that I had in the refrigerator. It came out very good. Next time I would probably increase the potatoes, a little and of course some extra fluid. And add some peas

Apr 30, 2006

This was quite good...We cut back on the onions a little bit, used shredded cheese instead of slices and didn't add the corn. I think a 2nd can of soup would've been better. I think this recipe would work very well with ham.


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  • Calories
  • 548 kcal
  • 27%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 1255 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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