Take a 9×13-inch baking dish and layer the frozen hashbrowns evenly on the bottom. No need to thaw them first—this dish is meant to be easy. The hashbrowns form the sturdy, crispy base of your casserole.
3. Mix the Filling
In a large mixing bowl, combine the shredded cheddar, peas and carrots, sour cream, corn, cream of chicken soup, shredded chicken, and milk. Add salt and pepper to taste. Stir everything together until well blended. The mixture should be thick, creamy, and full of color.
Optional Add-In: If you have some cooked bacon bits, green onions, or diced jalapeños, this is a great time to fold them in.
4. Pour and Spread
Once mixed, pour the filling over the hashbrowns in the baking dish. Use a spatula or spoon to spread it evenly so every corner is covered.
5. Add the Crunch
Now for the grand finale—the breadcrumb topping. Sprinkle 2 cups of breadcrumbs evenly over the top of the casserole. This layer gives the dish a beautiful golden crust after baking and provides a contrast to the creamy filling.
6. Bake It Up
Place the casserole on the center rack of your oven and bake for 1 hour. You’ll know it’s done when the top is golden and crispy, and you can see bubbles forming around the edges. If the breadcrumbs brown too quickly, loosely tent the dish with aluminum foil for the last 15 minutes.
7. Cool and Serve
