Cheesy Chicken Hashbrown Casserole
A comforting, easy-to-make weeknight dinner that combines tender shredded chicken, crispy potatoes, and melted cheese under a crunchy, buttery cornflake topping. It takes just 15 minutes to prep and is incredibly versatile—perfect for family meals, potlucks, or freezing for later.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 20-ounce bag frozen shredded hash browns
- 1 pound cooked shredded chicken (rotisserie or leftovers)
- 2 cups sour cream
- 1 10.5-ounce can condensed cream of chicken soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups corn flakes
- 4 tablespoons melted butter
- Cooking spray or butter for greasing
Instructions
- Prep: Preheat your oven to 350 degrees F and generously grease a 9x13 inch baking dish. Let the frozen hashbrowns sit out for about 15 minutes, then press out extra moisture with paper towels for the best texture.
- Mix the Base: In a large mixing bowl, stir together the sour cream, condensed cream of chicken soup, and milk until smooth. Stir in the salt and pepper.
- Combine: Fold in the shredded chicken, cheddar cheese, and hashbrowns. Mix thoroughly until the potatoes are evenly coated.
- Spread: Transfer the mixture into your greased baking dish, pressing it down gently so it is nice and level.
- Add Topping: In a small bowl, crush the corn flakes and toss them with the melted butter. Sprinkle this buttery mixture evenly over the top of the casserole to ensure complete coverage.
- Bake: Bake for 1 hour, or until the cornflake top is golden and the edges of the casserole are bubbling hot.
- Rest: Let the casserole rest for 5-10 minutes before serving so it sets up and stays together when scooped.
Notes
Nutrition Facts:
- Calories: 290 kcal
- Protein: 17.2g
- Total Carbohydrates: 39g
- Total Fat: 6.7g
- Saturated Fat: 3.5g
- Dietary Fiber: 2.8g
- Sodium: 486mg
- Calcium: 39% Daily Value
- Vitamin C: 27% Daily Value
- Iron: 15% Daily Value