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Creamy Chicken Hashbrown Casserole with Cornflake Topping

A close-up of a serving of chicken hashbrown casserole topped with crispy, golden cornflakes.
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A simple and creamy chicken and hashbrown casserole topped with crunchy cornflakes, perfect for weeknight dinners or potlucks.

Ingredients

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  • 2 cups cooked shredded rotisserie chicken
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped onion (optional)
  • 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, cheddar cheese, chopped onion (if using), and black 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 30-40 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let the casserole rest for 5-10 minutes before serving.

Notes

  • For make-ahead convenience, assemble the casserole (without the cornflake topping) up to 24 hours in advance. Cover and refrigerate. Add the topping just before baking and increase the baking time by 5-10 minutes.
  • To transport to a potluck, bake the casserole at home, let it cool slightly, then cover tightly with foil. You can reheat it gently in a low oven at your destination.
  • This casserole pairs well with a simple green salad or steamed vegetables.

Nutrition

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