20 Delicious Chicken and Hash Browns Recipes for Dinner

Craving cozy, satisfying dinners that come together with minimal fuss? Look no further! These 20 delicious chicken and hash browns recipes are here to save your weeknights—think crispy, cheesy, and full of flavor. Whether you’re feeding a crowd or just want a hearty meal fast, these comforting combos never disappoint. Ready to dig in? Let’s get cooking!

Cheesy Chicken and Hash Brown Casserole

This hearty casserole combines tender chicken, crispy hash browns, and a creamy cheese sauce for the ultimate comfort food fix.

Ingredients:

• 2 cups cooked shredded chicken
• 4 cups frozen shredded hash browns (thawed)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 (10.5 oz) can condensed cream of chicken soup
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp melted butter
• 1/4 cup crushed cornflakes (optional, for crunch)

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix the hash browns, shredded chicken, 3/4 cup cheddar cheese, sour cream, milk, cream of chicken soup, garlic powder, onion powder, salt, and black pepper until fully combined.
3. Spread the mixture evenly into the prepared dish. Drizzle with melted butter and sprinkle the remaining 1/4 cup cheddar cheese (and cornflakes, if using) on top.
4. Bake for 35–40 minutes until bubbly and golden at the edges. Let rest 5 minutes before serving.

The magic here? The hash browns crisp up around the edges while staying tender inside, creating the perfect contrast to the creamy filling.

Tip: For extra flavor, swap the cheddar for pepper jack cheese and add a dash of hot sauce to the mix!

Spicy Chicken and Hash Brown Skillet

This one-pan wonder packs crispy hash browns, tender chicken, and a kick of heat—perfect for a hearty breakfast or lazy dinner.

Ingredients:

• 2 cups frozen shredded hash browns
• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add hash browns and press into an even layer. Cook undisturbed for 5 minutes until golden, then flip and cook 5 more minutes. Transfer to a plate.
2. In the same skillet, add chicken and cook for 6–7 minutes until no longer pink. Sprinkle with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat.
3. Return hash browns to the skillet, mixing gently with the chicken. Sprinkle 1/2 cup cheddar cheese on top, cover, and cook for 2 minutes until melted.
4. Garnish with parsley and serve hot.

The magic here? The hash browns soak up all the spicy chicken juices, turning extra crispy on the bottom while staying tender inside.

Tip: For extra crunch, let the skillet sit uncovered for 1–2 minutes after adding cheese.

Chicken and Hash Brown Breakfast Burritos

These Chicken and Hash Brown Breakfast Burritos are the ultimate savory morning meal—packed with crispy potatoes, tender chicken, and melty cheese, all wrapped in a warm tortilla.

• 2 cups frozen shredded hash browns
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup cooked shredded chicken (rotisserie works great!)
• 4 large eggs, scrambled
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 2 tbsp chopped fresh cilantro (optional)
• 1/4 cup salsa, for serving

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add hash browns, 1/4 tsp salt, and black pepper. Cook for 5–7 minutes, flipping occasionally, until golden and crispy. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add shredded chicken and remaining 1/4 tsp salt, stirring until warmed through (2–3 minutes). Remove from heat.
3. Warm tortillas in a dry skillet or microwave for 10 seconds to make them pliable. Divide scrambled eggs, hash browns, chicken, cheese, and cilantro (if using) evenly among tortillas. Fold sides in, then roll tightly into burritos.
4. Optional: Return burritos to the skillet, seam-side down, and cook for 1–2 minutes per side to crisp the tortilla.

The magic here? The hash browns add a satisfying crunch against the fluffy eggs and gooey cheese—no sad, soggy burritos here! Serve with salsa for an extra kick.

Tip: Prep the filling the night before for ultra-fast assembly in the morning.

Garlic Parmesan Chicken with Hash Browns

This crispy, cheesy chicken paired with golden hash browns is a weeknight hero—comforting, flavorful, and ready in under 45 minutes.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups shredded hash browns (thawed if frozen)
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Grease a 9×13-inch baking dish with olive oil.
2. Press hash browns evenly into the bottom of the dish. Bake for 15 minutes until lightly crispy.
3. Meanwhile, mix melted butter, minced garlic, Parmesan, parsley, salt, and pepper in a bowl. Brush mixture over chicken breasts.
4. Place chicken on top of the partially baked hash browns. Pour any remaining butter mixture over the chicken.
5. Bake for 25 minutes or until chicken reaches 165°F and the top is golden brown.

The magic here? The hash browns soak up all the garlic-Parmesan goodness, turning into a crispy, savory base that’s just as exciting as the chicken.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Loaded Chicken and Hash Brown Nachos

These nachos swap tortilla chips for crispy hash browns, making them the ultimate game-day (or any-day) crowd-pleaser.

Ingredients:

• 1 (20 oz) bag frozen shredded hash browns, thawed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup pickled jalapeños
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F. Toss hash browns with olive oil, garlic powder, smoked paprika, and salt. Press into an even layer on a parchment-lined baking sheet. Bake for 25 minutes until golden and crisp.
2. Top hash browns with chicken and cheddar cheese. Return to oven for 5 minutes until cheese melts.
3. Scatter tomatoes and jalapeños over the top. Dollop with sour cream and sprinkle with cilantro.

The magic here? Hash browns stay extra-crispy under all those toppings, giving you the perfect crunch in every bite.

Tip: For extra flavor, toss the chicken with 1/2 cup BBQ sauce before adding it to the nachos.

Buffalo Chicken and Hash Brown Bake

This hearty, crowd-pleasing bake combines spicy buffalo chicken with crispy hash browns for a dish that’s perfect for game day or a cozy weeknight dinner.

Ingredients:

• 3 cups frozen shredded hash browns, thawed
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 1/4 cup melted unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the hash browns with melted butter, garlic powder, onion powder, salt, and black pepper. Press evenly into the bottom of the baking dish.
3. In another bowl, mix the shredded chicken with buffalo sauce and ranch dressing. Spread over the hash brown layer.
4. Sprinkle cheddar cheese and blue cheese (if using) evenly over the chicken.
5. Bake for 25–30 minutes until the cheese is bubbly and the edges are golden brown.
6. Garnish with sliced green onions before serving.

The magic here is the crispy hash brown crust that soaks up just enough buffalo sauce without getting soggy—every bite is packed with bold flavor and texture.

Tip: For extra crunch, broil for 1–2 minutes at the end, but watch closely to avoid burning!

Chicken and Hash Brown Stuffed Peppers

These stuffed peppers are a clever twist on comfort food, packing crispy hash browns and tender chicken into sweet bell peppers for a hearty, satisfying meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked, shredded chicken
• 2 cups frozen shredded hash browns, thawed
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a bowl, mix shredded chicken, hash browns, cheddar cheese, sour cream, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spoon the mixture evenly into the bell peppers, packing gently. Place peppers in the baking dish.
4. Bake for 30–35 minutes until peppers are tender and filling is golden at the edges.
5. Garnish with fresh parsley if desired. Serve warm.

The hash browns add a delightful crunch to the creamy filling, making these peppers feel like a cozy brunch-meets-dinner hybrid.

Tip: For extra crispiness, broil the stuffed peppers for 2–3 minutes at the end of baking.

Creamy Chicken and Hash Brown Soup

This cozy soup combines tender chicken, crispy hash browns, and a velvety broth for the ultimate comfort food fix—no one will guess it comes together so easily!

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 4 cups chicken broth
• 3 cups frozen shredded hash browns (no thawing needed)
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 3 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add cubed chicken breasts and cook for 5 minutes, stirring occasionally, until no longer pink.
3. Pour in 4 cups chicken broth, then stir in hash browns, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Reduce heat to low. Stir in 1 cup heavy cream and 1 cup cheddar cheese until melted and smooth. Simmer for 3 more minutes.
5. Ladle into bowls and top with chopped parsley.

The magic here? The hash browns thicken the soup while keeping their texture—no roux required! It’s like loaded baked potato soup and chicken pot pie had a cozy mashup.

Tip: For extra crunch, sprinkle with crispy bacon or fried onions just before serving.

Chicken and Hash Brown Shepherd’s Pie

This twist on classic shepherd’s pie swaps mashed potatoes for crispy hash browns, adding a golden crunch to every bite.

Ingredients:

• 1 lb ground chicken
• 1 small yellow onion, diced
• 1 cup frozen mixed peas and carrots
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1 tbsp cornstarch
• 4 cups frozen shredded hash browns (thawed)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds.
2. Add ground chicken, breaking it up with a spoon, and cook until no pink remains, about 5 minutes. Sprinkle with thyme, salt, and pepper.
3. Stir in peas and carrots, Worcestershire sauce, and chicken broth. Simmer for 2 minutes. Mix cornstarch with 1 tbsp water, then stir into the skillet until thickened, about 1 minute. Transfer mixture to a greased 9-inch pie dish.
4. Spread hash browns evenly over the filling, then sprinkle with cheddar. Bake for 25 minutes until the top is golden and crispy.

The hash brown crust transforms this comfort dish with a satisfying texture contrast—creamy filling meets crunchy, cheesy topping.

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

BBQ Chicken and Hash Brown Pizza

This twist on pizza night combines smoky BBQ chicken with crispy hash browns for a hearty, crowd-pleasing meal that’s as fun to make as it is to eat.

Ingredients

• 1 (14 oz) pre-made pizza dough
• 1 cup shredded cooked chicken
• 1/2 cup BBQ sauce, divided
• 1 1/2 cups frozen shredded hash browns, thawed
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch circle, then transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil, then spread 1/4 cup BBQ sauce evenly over the surface.
3. In a bowl, toss chicken with remaining 1/4 cup BBQ sauce. Scatter chicken over the sauce, followed by hash browns.
4. Sprinkle mozzarella and cheddar cheese on top, then dust with garlic powder and smoked paprika.
5. Bake for 18–20 minutes until crust is golden and cheese is bubbly. Drizzle with remaining 1 tbsp olive oil and garnish with cilantro if using.

The hash browns add a satisfying crunch that pairs perfectly with the gooey cheese and tangy BBQ sauce—trust us, you’ll want seconds.

Tip: For extra crispiness, press thawed hash browns between paper towels to remove excess moisture before topping the pizza.

Chicken and Hash Brown Pot Pie

This cozy twist on classic pot pie swaps the pastry for crispy hash browns, giving you all the comfort with half the fuss.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (20 oz) bag frozen shredded hash browns, thawed
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup diced yellow onion
• 1 (10.5 oz) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a skillet over medium. Cook diced yellow onion for 3 minutes until soft.
2. In a bowl, mix shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, 1/4 cup whole milk, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in cooked onions.
3. Spread mixture into a 9-inch pie dish. Top evenly with thawed hash browns, then sprinkle with 1 cup shredded cheddar cheese.
4. Bake 25-30 minutes until hash browns are golden and filling bubbles at edges. Let stand 5 minutes before serving.

The hash brown crust gets irresistibly crispy while the creamy filling stays luxuriously rich—no soggy bottoms here!

Tip: For extra crunch, press the hash browns firmly into an even layer before baking.

Chicken and Hash Brown Frittata

This hearty frittata combines crispy hash browns, tender chicken, and melty cheese for a breakfast (or dinner!) that’s satisfying any time of day.

Ingredients:

• 2 cups frozen shredded hash browns, thawed
• 1 cup cooked chicken, shredded or diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 6 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper; cook for 3 minutes until softened.
2. Add hash browns, pressing them into an even layer. Cook undisturbed for 5 minutes until golden on the bottom.
3. In a bowl, whisk together eggs, milk, salt, and black pepper. Pour evenly over the hash browns. Sprinkle chicken and cheddar cheese on top.
4. Transfer skillet to the oven and bake for 18–20 minutes, until eggs are set and cheese is bubbly. Let cool 5 minutes before slicing.

The crispy hash brown crust makes this frittata extra hearty—no need for a side of toast!

Tip: For extra flavor, swap the cheddar for pepper jack cheese and add a pinch of smoked paprika to the eggs.

Chicken and Hash Brown Tacos

These hearty tacos swap tortillas for crispy hash brown shells, packing in tender chicken and melty cheese for a breakfast-for-dinner twist.

Ingredients:

• 2 cups frozen shredded hash browns, thawed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup shredded cooked chicken
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro
• 1/2 tsp chili powder
• 1/4 tsp garlic powder

Instructions:

1. Heat olive oil in a large nonstick skillet over medium. Press hash browns into four 4-inch circles; sprinkle with 1/4 tsp salt and black pepper. Cook 5 minutes per side until golden and crisp. Transfer to paper towels.
2. In same skillet, toss chicken with chili powder, garlic powder, and remaining 1/4 tsp salt. Cook 2 minutes until warmed through.
3. Divide chicken among hash brown shells. Top with cheese, cover skillet, and let melt 1 minute.
4. Dollop with sour cream and sprinkle cilantro before serving.

The magic here? Crispy hash browns hold their shape like taco shells but add a buttery crunch that pairs perfectly with the smoky chicken.

Tip: For extra-crispy shells, squeeze excess moisture from thawed hash browns with a clean towel before cooking.

Chicken and Hash Brown Stir-Fry

This hearty stir-fry combines crispy hash browns with tender chicken and savory seasonings for a quick, satisfying meal that’s perfect for busy weeknights.

Ingredients:

• 2 cups frozen shredded hash browns (thawed)
• 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
• 2 tbsp vegetable oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the hash browns and cook for 5–6 minutes, stirring occasionally, until golden and crispy. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the chicken and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5–6 minutes, stirring often, until the chicken is no longer pink.
3. Stir in the soy sauce and honey, then return the hash browns to the skillet. Toss everything together and cook for 1–2 minutes until heated through.
4. Garnish with green onions and serve hot.

The crispy hash browns soak up the sweet-savory glaze, adding a fun twist to classic stir-fry textures.

Tip: For extra crunch, press the hash browns into an even layer in the skillet and let them crisp up undisturbed for the first 2–3 minutes.

Chicken and Hash Brown Breakfast Bowl

This hearty breakfast bowl combines crispy hash browns, tender chicken, and melty cheese for a morning meal that’ll keep you full for hours.

Ingredients:

• 2 cups frozen shredded hash browns
• 1 tbsp olive oil
• 1 cup cooked shredded chicken (rotisserie works great!)
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add hash browns and press into an even layer. Cook undisturbed for 5 minutes until golden, then flip and cook another 5 minutes.
2. Push hash browns to one side of the skillet. Add shredded chicken to the empty space and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Stir and cook for 2 minutes to warm through.
3. Crack eggs into the skillet beside the chicken. Cover and cook 3–4 minutes until whites are set but yolks are still runny (or to your preference).
4. Sprinkle cheese over the hash browns and chicken, then cover again for 1 minute to melt. Garnish with chives if using.

The magic here? Letting the hash browns crisp up undisturbed creates a perfect contrast to the gooey cheese and creamy egg yolk.

Tip: For extra crunch, swap regular hash browns for sweet potato hash browns!

Chicken and Hash Brown Quesadillas

These crispy, cheesy quesadillas combine tender chicken with golden hash browns for a breakfast-meets-dinner twist everyone will love.

Ingredients:

• 2 cups cooked shredded chicken
• 1 1/2 cups frozen shredded hash browns, thawed
• 1 cup shredded cheddar cheese
• 1/4 cup diced green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 4 large flour tortillas (10-inch)
• 2 tbsp butter, divided

Instructions:

1. In a bowl, mix chicken, hash browns, cheese, green onions, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt.
2. Heat 1 tbsp butter in a large skillet over medium heat. Place one tortilla in the skillet and spread half the filling evenly over one side. Fold the tortilla in half and press gently. Cook for 3-4 minutes per side until golden and crispy. Repeat with remaining butter, tortilla, and filling.
3. Slice into wedges and serve warm with sour cream or salsa if desired.

The hash browns add a satisfying crunch that makes these quesadillas extra hearty—perfect for lazy weekend brunches or quick weeknight dinners.

Tip: For extra crispiness, squeeze excess moisture from the thawed hash browns with a clean kitchen towel before mixing.

Chicken and Hash Brown Stuffed Mushrooms

These bite-sized stuffed mushrooms pack a double dose of comfort—creamy chicken and crispy hash browns—all baked into tender mushroom caps for the ultimate party appetizer.

Ingredients:

• 12 large cremini mushrooms (about 1.5″ wide), stems removed
• 1 cup cooked shredded chicken
• 1 cup frozen shredded hash browns, thawed
• 1/4 cup sour cream
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. In a bowl, mix shredded chicken, hash browns, 1/4 cup sour cream, 2 tbsp Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, and 1/4 tsp salt until combined.
3. Spoon filling into mushroom caps, pressing lightly to pack. Bake for 20–22 minutes until tops are golden and mushrooms are tender.
4. Garnish with chopped chives and serve warm.

The magic here? The hash browns add a surprise crunch that contrasts perfectly with the juicy mushrooms and creamy filling.

Tip: For extra crispiness, broil the stuffed mushrooms for 1–2 minutes at the end (watch closely!).

Chicken and Hash Brown Lasagna

This twist on classic lasagna swaps noodles for crispy hash browns, layering them with tender chicken and melty cheese for a cozy, crowd-pleasing meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 4 cups frozen shredded hash browns (thawed)
• 2 cups shredded cheddar cheese
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a bowl, mix cream of chicken soup, 1/2 cup sour cream, 1/2 cup milk, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Spread half of the hash browns in the dish, followed by half the shredded chicken, half the sauce, and half the cheddar cheese. Repeat layers.
4. Bake uncovered for 35–40 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

The hash browns crisp up at the edges while staying tender inside, giving this dish a satisfying contrast to the creamy filling.

Tip: For extra crunch, broil for 2–3 minutes at the end—just keep an eye on it!

Chicken and Hash Brown Waffles

This crispy, savory-sweet mashup turns breakfast-for-dinner into a showstopper—with golden hash brown waffles as the perfect base for juicy fried chicken.

Ingredients:

• 2 cups shredded frozen hash browns, thawed and squeezed dry
• 1 large egg, beaten
• 2 tbsp melted butter
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 lb boneless, skinless chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp black pepper
• 1/2 tsp onion powder
• Vegetable oil, for frying
• Maple syrup and hot sauce, for serving

Instructions:

1. Prep waffles: Preheat waffle iron to medium-high. In a bowl, mix hash browns, beaten egg, melted butter, Parmesan, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt. Press 1/2 cup mixture into greased waffle iron; cook 8-10 minutes until crisp. Repeat.
2. Marinate chicken: Soak chicken in buttermilk for 15 minutes. In a shallow dish, whisk flour, 1 tsp black pepper, 1/2 tsp onion powder, and remaining 1/2 tsp garlic powder.
3. Fry chicken: Heat 1 inch oil in a skillet to 350°F. Dredge chicken in flour mixture; fry 3-4 minutes per side until golden and 165°F internally. Drain on paper towels.
4. Serve: Top each hash brown waffle with chicken, drizzle with maple syrup and hot sauce.

The magic here? The hash browns crisp into a sturdy, savory waffle that holds up to saucy chicken—no fork required.

Tip: For extra crunch, double-dredge the chicken: dip back into buttermilk and flour before frying.

Chicken and Hash Brown Stuffed Pancakes

These savory stuffed pancakes are a hearty twist on breakfast—packed with tender chicken, crispy hash browns, and melty cheese, all wrapped in fluffy pancake batter.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1 cup cooked shredded chicken
• 1 cup frozen hash browns, thawed
• 1/2 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (for cooking)

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, egg, and melted butter, stirring until just combined (small lumps are okay).
2. In a separate bowl, toss the chicken, hash browns, cheese, garlic powder, and black pepper.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pour 1/4 cup pancake batter into the skillet, then spoon 2 tbsp of the chicken mixture into the center. Cover with another 1/4 cup batter.
4. Cook for 3–4 minutes until bubbles form on top, then flip and cook another 3–4 minutes until golden and cooked through. Repeat with remaining batter and filling, adding more oil as needed.

The crispy edges and gooey cheese center make these pancakes irresistibly satisfying—perfect for lazy weekend brunches or breakfast-for-dinner nights.

Tip: For extra crunch, press the hash browns in a dry skillet for 2 minutes before mixing them into the filling.

Conclusion

With 20 mouthwatering ways to enjoy chicken and hash browns, this roundup has something for every home cook! Whether you’re craving comfort food or a quick weeknight meal, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article for easy access to delicious dinners. Happy cooking!