Cowgirl Casserole is a delicious blend of tender chicken, hashbrowns, and corn, all cooked in a creamy, cheesy, ranch-flavored sauce that makes this dish finger-licking good. Plus, there's not a lot of prep work required, so it's great for busy weeknights.
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Creative variations to try
- Step-by-step instructions
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- How to store leftovers
- More recipes you’ll love
- Perfect pairings: what to serve with
- Cowgirl Casserole Recipe
What makes this recipe irresistible
This hearty comfort food comes together with only a few simple steps and a little bit of time, so YOU can spend less time in the kitchen and more time with your family. Love that!
You also can never go wrong with a Southern Western casserole, so grab those cowgirl boots and whip up this comforting dish for your family!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- This recipe uses cream of chicken soup, but you can substitute cream of mushroom or cream of celery if you'd prefer.
- I like to use rotisserie chicken to save time; however, you can bake or poach your own chicken for this recipe as well. Or change up the protein by using leftover turkey or even cooked turkey sausage instead of chicken.
- Fire roasted corn adds such a depth of flavor to this hearty casserole, however if you only have whole kernel corn on hand that would work just as well.
Creative variations to try
- Suggestions for substituting shredded cheddar cheese include Colby, Monterey or pepper Jack, Mozzarella, Havarti, or Provolone. Whatever cheese you choose though, I highly recommend shredding it from a block as it melts more quickly, tastes creamier, and is even cheaper than buying pre-shredded cheese.
- With the Tex-Mex-inspired flavors of this dish, you can add a can of drained and rinsed black beans for a tasty addition.
- Want to add a little spice to this cheesy casserole? Use Hot Rotel, or add a pinch of cayenne pepper to the creamy sauce.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom!
#1 Add all the ingredients to a large mixing bowl.
#2 Stir to combine.
#3 Layer the hashbrowns and creamy filling.
#4 Top with remaining hashbrowns, cheese and bake.
Watch and learn: recipe video
Click on the image to watch this fun video and see me make this recipe from start to finish with extra tips!
Essential tools for this recipe
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- Large mixing bowl
- 9x13 casserole dish - I always like to use a ceramic casserole dish.
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Frequently asked questions (FAQ’s)
There are some small adjustments to make depending on how you have stored your pre-made casserole. This dish can be baked immediately from the refrigerator; however, you may need to add a few minutes to the baking time.
I have used cubed hashbrowns with onions and peppers to make Cowgirl Casserole as flavorful, and as simple as possible, but please feel free to use shredded hashbrowns if that is your preference. If you have trouble finding shredded hashbrowns with onions and peppers, simply add 1-2 cups frozen onions and peppers to the shredded hashbrowns, or you can omit the vegetables completely.
If you don't have Rotel on hand, have no fear. You can use a jar of salsa or picante sauce and a can of green chilies.
Deb’s tips for the perfect dish
During the covered baking time, do not remove the foil. The foil is trapping and moisture, which helps the hashbrowns cook. Opening the foil will slow down that process, so resist the urge to peek.
- Shred the chicken into smaller pieces, I like to use a hand mixer or stand mixer to make shredding easy.
- When it's time to build the layers of your casseorle, try to spread the hashbrowns into an even layer. This will help it cook evenly.
How to store leftovers
Refrigerate - Store leftovers in an airtight container or covered tightly with plastic wrap in the fridge for 2-3 days.
Freezer - You can also freeze this casseorle. When it comes to freezing, I like to wrap the casserole dish with two layers of plastic wrap and one layer of foil. It will be stored for up to three months. Allow the dish to thaw completely, and bake as directed. It may take a few extra minutes to bake.
Reheat - I've found the best way to reheat this casserole is in the oven at 350 degrees for 15-20 minutes. You can also reheat single servings in the microwave for 1-2 minutes.
More recipes you’ll love
Do you love Western casserole recipes as much as we do? If so, then you are going to want to try this Cowboy Tater Tot Casserole, Cowboy Cornbread Casserole, or this Cowboy Meatloaf Mashed Potatoes Casserole. You can't go wrong with any of these recipes.
Perfect pairings: what to serve with
This hearty cowgirl casserole can be a complete meal all on its own, but I like to round out the table with these delicious dishes as well.
Are you going to saddle up and give this cheesy casserole a try? I'd love for you to leave me a comment and let me know what you think about it!
Cowgirl Casserole Recipe
Equipment
- 9x13-inch casserole or baking dish
- 1 Large mixing bowl
- Aluminum foil
Ingredients
- 10.5 ounce cream of chicken soup
- 1 c. sour cream
- 10 ounce diced tomatoes with green chilis undrained
- 1 c. frozen fire-roasted corn
- 1 ounce packet Ranch seasoning mix
- 2 cups shredded cheddar cheese
- 2 teaspoons Montreal steak seasoning
- 3 cups rotisserie chicken skin removed, deboned, and shredded
- 30 ounce package frozen hashbrowns with onions and peppers
- Optional: sliced green onions and fresh cilantro for garnish
Instructions
- Preheat oven to 375-degrees F. and spray a 9x13-inch casserole or baking dish with cooking spray.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, diced tomatoes, frozen corn, half (1 c.) of the shredded cheese, Ranch seasoning mix, and Montreal steak seasoning. Mix well.
- Stir in the shredded rotisserie chicken. Set mixture aside.
- Layer the casserole. Spread half the frozen hashbrowns into the prepared dish, then spoon the chicken mixture over the hashbrowns, spreading evenly. Cover with the remaining hashbrowns and gently press into the chicken mixture. Top the casserole with the remaining shredded cheese.
- Cover the dish loosely with aluminum foil and bake for 20 minutes at 375-degrees F.
- Remove the foil, and continue to bake for an additional 25-30 minutes, until the casserole is bubbly, the hashbrowns are golden, and the cheese is melted. (Placing the casserole under a broiler for a few minutes will help to achieve that golden-brown color on the hashbrowns.)
- Remove from the oven and let the casserole rest for 5 minutes.
- Garnish with sliced green onions and fresh cilantro. Serve and enjoy!
Notes
- Store leftovers tightly covered or in an airtight container in the refrigerator for up to three days, or in the freezer for up to three months.
- Can be made ahead of time, covered, and stored in the refrigerator for up to three days prior to baking or in the freezer for up to three months prior to baking.
- Shredded cooked turkey can be used in place of rotisserie chicken.
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