Ultimate Chicken Hashbrown Casserole
Creamy, cheesy Chicken Hashbrown Casserole made with frozen hashbrowns and tender chicken. A comforting one-pan meal the whole family will love!
Ingredients
- 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 or homemade equivalent
- ½ cup milk
- 1 lb shredded cooked chicken leftover or rotisserie works great
- 2 cups crushed corn flakes
- 4 tbsp melted butter
Optional Add-Ins: diced onions, garlic powder, green onions, chopped cooked bacon, or jalapeños for a little heat.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 baking dish with butter or cooking spray.
Step 2: Mix the Base
- In a large bowl, combine the salt, pepper, sour cream, cream of chicken soup, and milk. Stir until smooth.
Step 3: Add the Chicken, Cheese, and Hashbrowns
- Fold in the shredded chicken, cheddar cheese, and frozen hashbrowns. Mix until everything is evenly coated in the creamy base.
Step 4: Transfer to Baking Dish
- Spoon the mixture into your prepared baking dish and spread it out evenly.
Step 5: Prepare the Topping
- In a separate small bowl, combine the crushed corn flakes and melted butter. Mix until the flakes are well coated.
Step 6: Add the Crunch
- Sprinkle the buttery cornflake topping evenly over the top of the casserole.
Step 7: Bake
- Bake uncovered for about 1 hour, or until the top is golden and bubbly and the edges are crisp.
Step 8: Cool Slightly Before Serving
- Let the casserole rest for 5–10 minutes before serving. This helps the layers set and makes it easier to slice and serve.