Description
This comforting, creamy casserole combines tender shredded chicken, crispy hashbrowns, and plenty of cheese for a delicious, easy-to-make meal. Topped with buttery cornflakes for the perfect crunch, it’s a family favorite that’s great for potlucks or weeknight dinners.
Ingredients
Scale
- 3 cups frozen hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups crushed cornflakes
- ¼ cup melted butter
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Mixture:
- In a large bowl, combine sour cream, cream of chicken soup, and milk. Mix until smooth.
- Stir in the thawed hashbrowns, shredded chicken, salt, and pepper.
- Fold in the shredded cheddar cheese until evenly distributed.
- Assemble the Casserole:
- Pour the mixture into the greased baking dish, spreading it out evenly.
- In a small bowl, mix the crushed cornflakes with melted butter. Sprinkle this mixture over the top of the casserole.
- Bake: Place the dish in the oven and bake for 45-60 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve: Let the casserole cool for 5-10 minutes before serving. Enjoy warm!
Notes
- For a richer flavor, use full-fat sour cream and cheese.
- If you prefer a softer topping, mix the cornflakes with the casserole instead of sprinkling them on top.
- Double the recipe for larger gatherings or to have leftovers for the week.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American