Get ready to feel lucky with the always scrumptious Lucky-Day Casserole! This hearty and filling dish is loaded with tender chicken, crispy hash browns, and a creamy sauce that will make your tastebuds do a little jig. It’s easy to make, making it a go-to dish for any occasion, whether it’s the day for wearing green or not. There’s lots of melty cheese and salty bacon to go around, so how could you ever go wrong?! Gather everything you need and get ready to indulge in a little bit of luck on your plate thanks to Lucky-Day Casserole!

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For the casserole:

  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 (1-ounce) packet ranch dressing mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup green onions, chopped
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup roasted red peppers, diced
  • 3 cups rotisserie chicken, shredded
  • 1 (20-ounce) bag frozen shredded hashbrown potatoes, thawed
  • 1 cup cheddar cheese, shredded

For the topping:

  • 1 cup cheddar cheese, shredded
  • 2 tablespoons roasted red peppers, diced
  • 2 slices bacon, cooked and crumbled
  • 2 tablespoons green onions, chopped


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Spray a 9×13-inch baking dish with cooking spray.

Step 3 –In a large mixing bowl, add the cream of chicken soup, the sour cream, the ranch dressing mix, the salt, the pepper, 1/2 cup of the green onions, 6 slices of the crumbled bacon, and 1/2 cup of the roasted red peppers and stir to thoroughly combine.

Step 4 –Add the chicken, the hashbrown potatoes, and 1 cup of the cheese to the soup mixture and stir to thoroughly combine.

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Step 5 –Pour the chicken mixture into the prepared baking dish and evenly spread it out.

Step 6 –Bake the casserole for 50 minutes.

Step 7 –Carefully sprinkle the casserole with the remaining cheese, the remaining roasted red peppers, the remaining crumbled bacon, and the remaining green onions.

Step 8 –Bake the casserole until the cheese has melted, about 5 minutes.

Step 9 –Allow the casserole to rest for 5 minutes.

Step 10 –Serve.