Chicken Hashbrown Casserole
A creamy, cheesy, and hearty casserole loaded with hashbrowns, chicken, and topped with a crispy cornflake crust. Perfect for family dinners or potlucks!
Ingredients
- For the Casserole:
- - 20 oz frozen hashbrowns
- - 2 cups shredded cheddar cheese
- - 1 tsp salt
- - 1 tsp pepper
- - 2 cups sour cream
- - 10.5 oz can of cream of chicken soup
- - ½ cup milk
- - 1 lb shredded cooked chicken
- For the Topping:
- - 2 cups crushed cornflakes
- - 4 tbsp melted butter
- Optional Garnish:
- - Fresh parsley chopped
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mix sour cream, cream of chicken soup, milk, salt, and pepper.
- Add chicken, cheddar cheese, and hashbrowns. Stir until combined.
- Spread the mixture into the prepared dish.
- Combine crushed cornflakes with melted butter and sprinkle over the top.
- Bake for 1 hour, or until golden brown and bubbling. Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Freeze assembled casserole (without topping) for up to 3 months.
- Substitute cornflakes with panko or Ritz crackers for variation.
- Freeze assembled casserole (without topping) for up to 3 months.
- Substitute cornflakes with panko or Ritz crackers for variation.