Chicken Hashbrown Casserole
An easy chicken hashbrown casserole with a cheesy, creamy sauce with chunks of juicy chicken topped off with a buttery, crunchy topping.
Ingredients
- 1.5 pounds cooked chicken, chopped
- 32 ounce bag of frozen hash browns, cubed or shredded
- 10 ounce can of cream of chicken
- 1 cup sour cream
- 8 ounce block of cheddar cheese, shredded
- 2 teaspoon salt
- 2 teaspoon onion powder
- 1 teaspoon black pepper
Topping
- 3 cups corn flakes
- 5 tablespoon butter, melted
- 1/2 teaspoon salt
Instructions
- First, shred and chop the chicken. Allow the frozen hash browns to thaw. Be sure to drain the excess water. I think the recipe works out better the more the chicken is spread out through the casserole dish. Preheat the oven to 350℉.
- Next, combine the cream of chicken, sour cream and the seasonings. Next, mix the thawed hash browns with the shredded cheese and the creamy mix you just put together.
- The, in a 16x9 baking dish spread the mix out. Place in a preheated oven for 30 minutes.
- While the casserole is baking make the buttery topping. Take melted butter and toss it with corn flakes. That's it.
- Now, at 30 minutes remove the chicken hashbrown casserole from the oven. Then top it off with corn flake topping. Now, bake an additional 20-25 minutes or until the topping has turned golden and crispy.
- Lastly, allow the mix to cool a bit before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you