Creamy Ranch Hash Brown Chicken Casserole Recipe Is Dinner Magic (9 Ingredients) by Elisa Schmitz

Hash browns are not just for breakfast, and ranch dressing mix is not just for dip. Something magic happens when you combine the two in this creamy baked ranch chicken hash brown casserole recipe.

Hash brown casseroles are among our most popular recipes here on 30Seconds because they're easy to make, can be served for any meal of the day and taste amazing. When you add in chicken and broccoli, you get a complete dinner served piping hot from the oven. What's better than that?

This gluten-free, high-protein ranch chicken hash brown casserole recipe includes the following ingredients: shredded hash brown potatoes, chicken breast, olive oil, onion, garlic, broccoli, low-fat sour cream, a ranch dressing packet and reduced-fat cheddar cheese. The ranch dressing creates a rich and creamy sauce that tastes amazing! (Check out the health benefits of protein.)

The budget-friendly ingredients bake for about 40 minutes, or until the casserole is cooked through and golden brown. This mouth-watering casserole is a complete dinner, but you can serve it alongside your favorite vegetables or side dishes. Freeze your leftovers for future meals!

Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 50 minutes (ovens vary) 
Total Time: 60 minutes 
Servings: 9

Ingredients

• 20 ounces (1 bag) shredded hash brown potatoes, not frozen
• 1 1/2 pounds chicken breast, cut into 8 pieces
• 2 tablespoons olive oil
• 1/4 cup onion, diced
• 1 teaspoon minced garlic
• 2 cups broccoli, chopped
• 1 cup low-fat sour cream
• 1 ounce (1 packet) ranch dressing seasoning
• 2 cups shredded reduced-fat cheddar cheese (divided)

Here's how to make it:

1. To a large skillet over medium heat, add the olive oil, onions and garlic. Stir to combine. Add the broccoli. Sauté for about 3 minutes or until crisp-tender. Remove from heat.
   
2. To a large mixing bowl, add the sour cream and ranch dressing packet. Stir to blend. (I used a packet of Hidden Valley Ranch salad dressing/dip mix.)
   
3. Add the hash brown potatoes and half of the cheddar cheese. Season with salt and pepper, if desired. Stir to combine. (I used Simply Potatoes brand shredded hash browns for this recipe, which come unfrozen in the refrigerator case of the supermarket. Simply Potatoes brand hash browns are gluten-free. Not all brands of hash browns are gluten-free, so be sure to check the label before you buy.)
   
4. Add the broccoli mixture to the hash brown mixture and stir to thoroughly combine.
   
5. Place the chicken in a 13x9-inch baking pan or casserole dish that's been sprayed with cooking spray. Ensure that the chicken is evenly distributed. (I used chicken breast for this recipe, but you also could use chicken thighs.)
   
6. Spread the broccoli hash brown mixture over the chicken, ensuring it is evenly distributed and covers all the chicken.
   
7. Top the casserole with the remaining shredded cheddar cheese, ensuring it is evenly distributed.
   
8. Bake the casserole in a preheated 350-degree F oven for about 40 minutes, or until heated through and a perfect golden brown.
   
9. Allow to cool a few minutes before serving. Store leftovers in an airtight container in the refrigerator or freezer.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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