“My son and husband have declared this his new favorite dinner.”
Whether it’s a cozy family dinner or a bustling potluck, this Chicken Hashbrown Casserole is always a hit. The combination of creamy chicken, cheesy hashbrowns, and a crunchy cornflake topping makes it a versatile and delicious dish everyone will love.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen Hashbrowns | 20 oz |
| Shredded Cheddar Cheese | 2 cups |
| Salt | 1 tsp |
| Pepper | 1 tsp |
| Sour Cream | 2 cups |
| Cream of Chicken Soup | 10.5 oz can or homemade |
| Milk | 1/2 cup |
| Shredded Cooked Chicken | 1 lb |
Topping Ingredients:
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| Ingredient | Quantity |
|---|---|
| Crushed Cornflakes | 2 cups |
| Melted Butter | 4 tbsp |
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the salt, pepper, sour cream, cream of chicken soup, and milk.
- Add the shredded cooked chicken, shredded cheddar cheese, and frozen hashbrowns to the bowl and mix thoroughly.
- Lightly grease a 9×13 inch baking dish.
- Pour the hashbrown mixture into the prepared baking dish, spreading it evenly.
- In a separate bowl, combine the crushed cornflakes with the melted butter, mixing until the cornflakes are evenly coated.
- Sprinkle the cornflake topping evenly over the hashbrown mixture in the baking dish.
- Bake in the preheated oven for approximately 1 hour, or until the casserole is golden brown and bubbly.
- Let it cool slightly before serving.
