Description
This Easy Chicken Hashbrown Casserole is a comforting, cheesy baked dish combining tender shredded chicken, crispy hashbrowns, and a creamy mixture of sour cream and cream of chicken soup. Topped with buttery crushed cornflakes for added crunch, this casserole makes a perfect hearty meal for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 20 oz frozen hashbrowns
- 1 lb cooked chicken, shredded
- 2 cups shredded cheddar cheese
- 2 cups sour cream
- 10.5 oz cream of chicken soup
- 1/2 cup milk
- Salt and pepper to taste
Topping
- Cornflakes, crushed (amount enough for topping, about 1 to 1.5 cups)
- 2 tablespoons melted butter
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Combine ingredients: In a large bowl, mix salt, pepper, sour cream, cream of chicken soup, and milk until smooth. Then fold in the shredded chicken, shredded cheddar cheese, and frozen hashbrowns. Stir until all ingredients are well incorporated.
- Prepare baking dish: Grease a 9×13 inch baking pan with butter or non-stick spray. Pour the mixture into the pan and spread it out evenly for consistent cooking.
- Make topping: In a small bowl, combine crushed cornflakes with melted butter to coat them evenly. Sprinkle this mixture generously over the casserole to add a crunchy golden crust.
- Bake casserole: Place the baking dish in the preheated oven and bake for about 60 minutes. Bake until the casserole is bubbly and the cornflake topping turns a beautiful golden brown, indicating it’s cooked through.
Notes
- Use thawed hashbrowns for even cooking and better texture.
- You can substitute cream of chicken soup with cream of mushroom for a different flavor.
- For a lower-fat version, use reduced-fat sour cream and cheese.
- This casserole can be prepared a day ahead, refrigerated, and baked just before serving.
- Leftovers store well in the refrigerator for up to 3 days.
