Chicken Hashbrown Casserole Recipe

Every time I make this Chicken Hashbrown Casserole, I double the batch. Full of tender chicken, a cheesy sauce, and a crunchy cornflake topping that everyone will love!

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Course: Chicken

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Author: Jennifer Stewart

Equipment

Ingredients

Casserole

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

Topping

3 cups cornflakes crushed
1/2 cup melted butter

Instructions

Preheat the oven to 350°F. Grease a 9x13-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

Butter or use nonstick cooking spray to prepare the casserole dish.
If you don’t have garlic salt, combine 1 part garlic powder with 3 parts salt.
Be sure to thaw and drain the frozen hash browns so the dish isn't soggy.
Use leftover chicken breasts or a rotisserie chicken for easier prep on busy nights.
Substitute the cornflakes for crushed Ritz crackers.
Leave out the spices and use a packet of ranch dressing mix instead.
If the top browns too quickly, cover lightly with aluminum foil for the rest of the baking time.

Nutrition