Creamy Chicken Hashbrown Casserole
A comforting casserole filled with creamy goodness, shredded chicken, and crispy hashbrowns, topped with buttery cornflakes.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 20 oz frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups sour cream
- 10.5 oz cream of chicken soup
- 0.5 cup milk
- 1 lb cooked chicken, shredded
- 2 cups corn flakes, crushed
- 4 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the salt, pepper, sour cream, cream of chicken soup, and milk until smooth.
- Stir in the shredded chicken, cheddar cheese, and frozen hashbrowns until evenly coated.
- Spread the mixture into the prepared baking pan, patting it down lightly.
- In a small bowl, mix the crushed cornflakes with melted butter and sprinkle over the casserole.
- Bake for 1 hour or until the top is golden brown and the casserole is bubbling.
- Let it rest for 5-10 minutes before serving.
Notes
For added flavor, consider using leftover rotisserie chicken. This casserole can be prepared a day in advance and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg