Ultimate Chicken Hashbrown Casserole
This cozy, cheesy casserole brings together tender shredded chicken, crispy hashbrowns, and a golden buttery cornflake topping. It's the perfect dish to feed a hungry crowd, especially when you need a hearty, comforting meal without a lot of fuss.
Ingredients
- 20 oz frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 cups sour cream
- 10.5 oz cream of chicken soup or homemade version
- 1/2 cup milk
- 1 lb shredded cooked chicken
- 2 cups crushed cornflakes
- 4 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the sour cream, cream of chicken soup, milk, salt, and pepper. Mix well.
- Stir in the shredded cooked chicken, cheddar cheese, and frozen hashbrowns until everything is evenly coated.
- Spoon the mixture into the prepared baking dish and spread it out evenly.
- In a small bowl, mix the crushed cornflakes with melted butter. Sprinkle this topping evenly over the casserole.
- Bake uncovered for about 1 hour, or until the top is golden brown and the casserole is bubbly and hot all the way through.
- Remove from the oven and let it rest for 5–10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5–6 days. This dish also freezes well before baking—just thaw overnight in the fridge and bake as directed. Add a pinch of garlic powder or chopped chives to elevate the flavor even more!
Nutrition
Calories: 480kcal
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