Chicken and Corn Hash-Brown Bake | Midwest Living

Chicken and Corn Hash-Brown Bake

Chicken and Corn Hash-Brown Bake

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  • Makes: 12 servings
  • Prep 25 mins
  • Bake 1 hr
  • Stand 10 mins

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This comfort food hotdish offers a new twist on the usual hash brown casserole. Try it for everyday meals as well as potlucks!


  • 1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 8 - ounce carton dairy sour cream
  • 1/2 cup milk
  • 2 teaspoons dried dillweed or dried basil, crushed
  • 3/4 teaspoon ground black pepper
  • 1 28 - ounce package frozen diced hash brown potatoes with onions and peppers, thawed
  • 2 cups chopped smoked or roasted chicken or turkey
  • 2 cups fresh sweet corn kernels, one 10-ounce package frozen whole kernel corn, thawed (2 cups), or one 15.25-ounce can whole kernel corn, drained
  • 1 8 - ounce package cream cheese, cut into cubes
  • 1 8 - ounce package shredded Colby, cheddar or Swiss cheese (2 cups)
  • 1 cup seasoned croutons, coarsely crushed (optional)


  1. In a very large bowl combine soup, sour cream, milk, dill and pepper. Stir in potatoes, chicken or turkey, corn, cream cheese and 1/2 cup of the Colby cheese. Spoon mixture into a greased 13x9x2-inch baking dish (3-quart rectangular).
  2. Bake, covered, in a 350 degree F oven for 40 minutes. Uncover and stir mixture. Sprinkle with the remaining 1-1/2 cups Colby cheese. Bake, uncovered, about 40 minutes more or until top is golden and potatoes are tender, sprinkling with croutons, if you like, the last 10 minutes of baking. Let stand 10 minutes before serving. Makes 12 servings.

Nutrition Facts

(Chicken and Corn Hash-Brown Bake)

Servings Per Recipe 12, Potassium (mg) 227, cal. (kcal) 310, vit. A (IU) 680, pro. (g) 15, vit. C (mg) 6, carb. (g) 25, Thiamin (mg) 0, Folate (µg) 16, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 192, fiber (g) 2, sodium (mg) 715, iron (mg) 1, sugar (g) 3, Riboflavin (mg) 0, Fat, total (g) 18, Niacin (mg) 1, chol. (mg) 64, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 10, Monounsaturated fat (g) 5

Comments (2)

victoriapaigead wrote:
So far my only complaint is that I planned on making this on the morning for a potluck because I saw it has a bake time of one hour so that was the time I allotted myself and then it has you bake it for almost an hour and a half. So now we're running late.
Amycaldwell3 wrote:
When I was in the third grade, Mr. Sinclair gave us a test I won’t forget. The first sentence said, “Read everything before doing anything”. I read that and took the test along with my entire class. After 30 minutes taking his surprise test, I read the final question. “If you followed the instructions at the beginnng of the test and read EVERYTHING before doing anything, your test is complete. Congratulations, you’re dismissed early. The point if my lil story? Read the entire recipe especially if it’s your first time making it. Leaving a comment, “now we're running late”... that’s just bad time management and it’s on you. I will keep good thoughts for you and especially your kids. No one needs the steaming side dish of guilt and shame that you’re serving.

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