Chicken Hashbrown Casserole Recipe

scoop of casserole with cornflake topping with wood spoon and white dish

Chicken Hashbrown Casserole Recipe

Chicken Hashbrown Casserole with tender chicken, cheesy hash browns, and a crunchy cornflake topping. An easy, make ahead comfort food dinner ready in an hour.

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Author: Jennifer Stewart

Ingredients

Casserole

30 ounces frozen hash browns thawed
3 cups chicken cooked and shredded
10.5 ounces cream of chicken soup
10.5 ounces cream of mushroom soup
2 cups Colby Jack cheese shredded
1 cup sour cream
½ cup milk
1 teaspoon garlic salt
½ teaspoon onion powder
½ teaspoon black pepper

Toppings

3 cups cornflakes lightly crushed
½ cup butter melted

Instructions

Preheat the oven to 350°F. Grease a 9×13-inch casserole dish and set it aside.
In a large mixing bowl, combine the thawed hash browns, shredded cooked chicken, cream of chicken soup, cream of mushroom soup, shredded cheese, sour cream, milk, garlic salt, onion powder, and pepper.
Mix until well combined.
Spread the mixture evenly in the prepared casserole dish.
In a separate bowl, mix the crushed cornflakes and melted butter. Sprinkle this mixture over the top of the casserole.
Bake for 45-50 minutes or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for a few minutes before serving.

Notes

Thaw and drain the hashbrowns well so the casserole isn't watery.
Use leftover chicken or a rotisserie chicken to cut the prep way down.
Add the cornflake topping right before baking so it stays crunchy.
Tent with foil if the top browns before the middle is bubbly

Nutrition