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.
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Servings: 10 servings
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.
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