Cheesy Chicken Hashbrown Casserole
A creamy, cheesy, and satisfying casserole made with hashbrowns, shredded chicken, and a crispy topping. Perfect for family dinners or meal prep!
Equipment
- Large mixing bowl
- 9×13-inch baking dish
- Measuring cups & spoons
- Mixing spoon
- Oven
Ingredients
- 3 cups frozen hashbrowns thawed
- 2 cups shredded cheddar cheese
- 2 cups cooked chicken shredded
- 1 cup sour cream
- 1 can 10.5 oz cream of chicken soup
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups crushed cornflakes
- ¼ cup melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix sour cream, cream of chicken soup, and milk.
- Stir in hashbrowns and shredded chicken, season with salt and pepper, and fold in cheese.
- Pour mixture into the greased baking dish.
- Mix crushed cornflakes with melted butter and sprinkle over the casserole.
- Bake for 45-60 minutes until golden and bubbly.
- Enjoy warm!
Notes
✔ Adjust seasoning to taste.
✔ Store leftovers in the fridge for up to 4 days.
✔ Freeze without topping for up to 3 months.
✔ Store leftovers in the fridge for up to 4 days.
✔ Freeze without topping for up to 3 months.