Description
Chicken hashbrown casserole becomes your go-to comfort meal when comfort calls after a long day. Creamy cheese, tender chicken, and crispy potatoes blend together perfectly for a hearty dinner that your family will devour.
Ingredients
Scale
Main Protein:
- 1 lb shredded cooked chicken
Starch and Cheese:
- 20 oz frozen hashbrowns
- 2 cups shredded cheddar cheese
Binding and Topping:
- 2 cups sour cream
- 10.5 oz can of cream of chicken soup
- ½ cup milk
- 2 cups crushed corn flakes
- 4 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 350°F and prepare a 9×13 inch baking dish with a light spray of cooking oil.
- In a large mixing bowl, whisk together 2 cups sour cream, 1 can cream of chicken soup, ½ cup milk, 1 tsp salt, and 1 tsp pepper until smooth and well-combined.
- Fold 20 oz frozen hashbrowns, 1 lb shredded chicken, and 2 cups shredded cheddar cheese into the creamy mixture, ensuring every ingredient is evenly distributed.
- Spread the entire mixture into the prepared baking dish, creating an even layer that reaches all corners.
- In a separate small bowl, combine 2 cups crushed corn flakes with 4 tbsp melted butter, mixing until the flakes are completely coated.
- Sprinkle the buttery corn flake mixture uniformly across the top of the casserole, creating a crisp and golden coverage.
- Slide the casserole into the preheated 350°F oven and bake for 55-60 minutes, until the top turns a deep golden brown and the edges appear bubbly and crisp.
Notes
- Thaw frozen hashbrowns completely and pat dry to prevent excess moisture that could make the casserole soggy.
- Shred or chop leftover rotisserie chicken for a quick and flavorful protein boost.
- For a gluten-free version, swap regular cream of chicken soup for a gluten-free alternative and use crushed gluten-free crackers instead of cornflakes.
- To make this dish healthier, use low-fat sour cream, reduced-sodium soup, and add extra vegetables like diced bell peppers or spinach to the mixture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 456 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg