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Creamy Chicken Hashbrown Casserole with Cornflake Topping

A close-up of a freshly baked chicken hashbrown casserole in a white baking dish, topped with crispy golden flakes.
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A simple and creamy chicken casserole with a crunchy cornflake topping, perfect for potlucks and family dinners.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (32 oz) frozen hash brown potatoes, thawed
  • 1 cup crushed cornflakes
  • 1/4 cup melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, cheddar cheese, salt, and pepper. Mix well.
  3. Gently stir in the thawed hash brown potatoes until evenly coated.
  4. Pour the mixture into a greased 9×13 inch baking dish.
  5. In a small bowl, combine the crushed cornflakes and melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 40-50 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let the casserole stand for 5-10 minutes before serving.

Notes

  • For make-ahead convenience, assemble the casserole (without the topping) up to 24 hours in advance. Cover and refrigerate. Add the cornflake topping just before baking and increase the baking time by 5-10 minutes.
  • To transport to a potluck, let the casserole cool slightly after baking, then cover tightly with foil. You can reheat it gently in a 300°F (150°C) oven for about 15-20 minutes.
  • You can substitute cream of mushroom soup for cream of chicken soup if desired.
  • Add extra shredded cheese on top before the cornflake mixture for an even cheesier casserole.

Nutrition

Find it online: https://mdlatdmm.com/chicken-hashbrown-casserole/