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baked taco hash brown casserole in white baking dish
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5 from 2 votes

Chicken Taco Hashbrown Casserole (Oven Recipe)

Taco Chicken Hash Brown Casserole is a delicious casserole recipe loaded with tender chicken, corn, cheese, taco seasoning, and sour cream. Easy recipe you can throw in the oven and about an hour later have a comforting dinner on the table the whole family will devour.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 12
Calories: 371kcal
Author: Cara Lanz

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups sour cream, divided
  • 3 tablespoons taco seasoning, divided
  • 1 10 oz. can Rotel tomatoes, undrained
  • 2 cups shredded cooked chicken
  • 1 15.25 oz. can corn, drained
  • ½ cups sliced green onions
  • 1 ½ cups shredded cheddar cheese, divided
  • 1 ½ cups shredded Monterey Jack cheese, divided
  • 20 oz. refrigerated shredded hash browns such as Simply Potatoes
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 350 degrees. Spray a 3 quart baking dish (9 x 13 pan or similar size) with nonstick cooking spray.
  • In a large bowl, stir together the softened cream cheese, 1 ½ cups sour cream, 2 tablespoons taco seasoning, and undrained Rotel until completely combined.
  • Add the chicken, corn, green onions, ½ cup cheddar cheese, and ½ cup Monterey Jack cheese. Stir to combine.
  • Pour the chicken mixture into the prepared baking dish.
  • Stir the hash browns, 1 tablespoon taco seasoning, ½ cup sour cream, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, and salt and pepper together in a large bowl.
  • Evenly spread the hash brown mixture over the chicken mixture.
  • Bake uncovered for 60 minutes. Sprinkle the remaining ½ cup cheddar cheese and ½ cup Monterey Jack cheese on top of the hash browns and bake for another 5 minutes or until the cheese has melted.
  • Serve with your favorite taco toppings like sour cream, salsa, green onions, tomatoes, sliced black olives, hot sauce, and guacamole.

Notes

STORAGE. Store leftover taco chicken hashbrown casserole in the refrigerator in an airtight container for 3-4 days.
REHEATING. Reheat until warmed through to 165 degrees in the microwave or oven.
Microwave: Heat individual servings for 1-2 minutes until heated through.
Oven: Cover in foil and place in a 325 degree oven for 20-30 minutes or until warmed through. Uncover for the last 5 minutes.

Nutrition

Calories: 371kcal | Carbohydrates: 21g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 331mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 982IU | Vitamin C: 10mg | Calcium: 284mg | Iron: 2mg