Pepper Jack Chicken & Potato Casserole
This Pepper Jack Chicken & Potato Casserole is loaded with tender chicken, cheesy hash browns, creamy Pepper Jack cheese, and a buttery Ritz cracker topping. It’s an easy, hearty comfort food dinner that’s perfect for busy weeknights, family dinners, potlucks, and gatherings.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Try my chicken & potato casserole and cheesy chicken & rice casserole next!
Why you’ll love this recipe
- Quick and easy cheesy potato casserole
- Potato casserole recipe with just 10 minutes of prep time
- Pepper jack cheese pairs so well with the chicken and potatoes
- This is a cheesy casserole that goes perfectly with any entree
Ingredients You’ll Need
- 1 sleeve round butter crackers, crushed
- 1 cup parmesan cheese, grated or shredded
- ¼ cup butter, melted
- 2 tablespoons parsley, finely diced, divided (can use more for garnish)
- 1 teaspoon paprika
- 1 ½ cups heavy cream
- 1 ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon coarse kosher salt
- ½ teaspoon red pepper flakes
- 30 ounces frozen shredded hashbrowns
- 1 pound chicken, cooked and shredded
- 2 cups pepper jack cheese, shredded
- Top with parsley
Step By Step Instructions
STEP ONE – Preheat the oven to 350° F.
STEP TWO – In a medium-sized bowl add the crackers, parmesan cheese, butter, 1 tablespoon parsley, and paprika. Mix until combined. Set aside.
STEP THREE – In a large bowl add the heavy cream, sour cream, 1 tablespoon parsley, garlic powder, onion powder, pepper, salt, and red pepper flakes. Mix until combined. Set aside.
STEP FOUR – To your 9×13 baking dish use a pastry brush to spread any leftover butter from the bowl to coat your baking dish.
STEP FIVE – Add the hashbrowns to the baking dish. Evenly spread them in your dish.
STEP SIX- Transfer the cream sauce over the hashbrowns. Gently mix the sauce into the hashbrowns.
STEP SEVEN – Add the chicken and pepper jack cheese to the hashbrowns. Mix until combined.
STEP EIGHT – Evenly top the casserole with the cracker mixture.
STEP NINE – Bake covered with aluminum foil for 30 minutes.
STEP TEN – Bake uncovered for 20-30 minutes until the potatoes are tender and the top is golden brown and crunchy.
STEP ELEVEN – Remove from the oven and top the dish with fresh parsley.
Storage and reheating instructions
Store in an airtight container in the fridge for up to 4 days.
Freeze the cooled casserole using a freezer-safe container for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat a larger portion in the oven using a oven-safe dish at 350°F for 10 to 15 minutes or until heated all the way through.
Reheat a smaller individual size using a microwave-safe dish in the microwave with 30 second intervals until warmed through.
Chicken and Hash Brown Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings
Description
This Pepper Jack Chicken & Potato Casserole is loaded with tender chicken, cheesy hash browns, creamy Pepper Jack cheese, and a buttery Ritz cracker topping. It’s an easy, hearty comfort food dinner that’s perfect for busy weeknights, family dinners, potlucks, and gatherings.
Ingredients
1 sleeve round butter crackers, crushed
1 cup parmesan cheese, grated or shredded
1/4 cup butter, melted
2 tablespoons parsley, finely diced, divided (can use more for garnish)
1 teaspoon paprika
1 1/2 cups heavy cream
1 1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon red pepper flakes
30 ounces frozen shredded hashbrowns
1 pound chicken, cooked and shredded
2 cups pepper jack cheese, shredded
Top with parsley
Instructions
- Preheat the oven to 350° F.
- In a medium-sized bowl add the crackers, parmesan cheese, butter, 1 tablespoon parsley, and paprika. Mix until combined. Set aside.
- In a large bowl add the heavy cream, sour cream, 1 tablespoon parsley, garlic powder, onion powder, pepper, salt, and red pepper flakes. Mix until combined. Set aside.
- To your 9×13 baking dish use a pastry brush to spread any leftover butter from the bowl to coat your baking dish.
- Add the hashbrowns to the baking dish. Evenly spread them in your dish.
- Transfer the cream sauce over the hashbrowns. Gently mix the sauce into the hashbrowns.
- Add the chicken and pepper jack cheese to the hashbrowns. Mix until combined.
- Evenly top the casserole with the cracker mixture.
- Bake covered with aluminum foil for 30 minutes.
- Bake uncovered for 20-30 minutes until the potatoes are tender and the top is golden brown and crunchy.
- Remove from the oven and top the dish with fresh parsley.
Notes
Storage and reheating instructions:
Store in an airtight container in the fridge for up to 4 days.
Freeze the cooled casserole using a freezer-safe container for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat a larger portion in the oven using a oven-safe dish at 350°F for 10 to 15 minutes or until heated all the way through.
Reheat a smaller individual size using a microwave-safe dish in the microwave with 30 second intervals until warmed through.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Oven Baked
- Cuisine: American
I made this yesterday, 7/27/25. It was delicious! The one thing I would add is to thaw or precook the hash browns before adding them. Also, to just mix everything in a big bowl then pour it into your 9×13 dish. It took almost twice as long to cook with frozen hash browns and the recipe did not say anything about thawing or cooking them first. It so yummy and my whole family loved them!! Will make again for sure.
also, to add to my first review just moments ago, I used sharp cheddar instead of pepper jack. Just a preference. It was delicious!