If you’re craving something warm, hearty, and downright comforting, this Cheesy Chicken Hashbrown Casserole is the definition of cozy food. It’s rich, creamy, loaded with tender chicken, and has that perfect balance of crunch from the buttery cornflake topping. Whether it’s a busy weeknight dinner or a comforting Sunday meal, this dish always hits the spot and it’s practically foolproof!
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 1 hour
Step-by-Step Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
Step 2: Mix the Base
In a large bowl, combine the frozen hashbrowns, shredded cheddar cheese, cooked chicken, and sliced green onions. Don’t worry about thawing the hashbrowns they’ll cook perfectly in the oven.
Step 3: Make the Creamy Sauce
In a separate bowl, whisk together the sour cream, cream of chicken soup, milk, salt, and black pepper until smooth. This sauce is what makes the casserole creamy and flavorful.
Step 4: Combine Everything
Pour the creamy sauce over the hashbrown mixture and stir gently until everything is evenly coated. Make sure the chicken and cheese are distributed throughout.
Step 5: Add to the Pan
Spread the mixture evenly into your prepared baking dish, smoothing the top so it bakes evenly.
Step 6: Make the Topping
In a small bowl, combine the crushed cornflakes with melted butter. Stir until the flakes are evenly coated this buttery layer is what gives the casserole its signature crunch.
Step 7: Bake to Golden Perfection
Sprinkle the cornflake topping over the casserole and bake uncovered for about 1 hour, or until it’s bubbling and golden brown on top.
Step 8: Cool and Serve
Let the casserole rest for a few minutes before serving. It thickens slightly as it cools, making it easier to scoop. Enjoy your cheesy, creamy masterpiece!
Notes & Tips
- Make it ahead: Assemble the casserole up to a day ahead, cover, and refrigerate. Add the cornflake topping just before baking.
- Veggie Boost: Add broccoli, peas, bell peppers, or mushrooms to the mix for a pop of color and extra nutrition.
- Cheese Lovers’ Tip: Swap or mix cheeses like Monterey Jack, Colby Jack, or mozzarella for a fun flavor twist.
- Add Some Kick: Mix in a few dashes of hot sauce or cayenne pepper to the sauce for gentle heat.
- Freezer-Friendly: This dish freezes beautifully! Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze up to 2 months, then thaw overnight before baking.
FAQ
1. Can I use fresh potatoes instead of frozen hashbrowns?
Yes! Just shred your potatoes and squeeze out any excess moisture with a clean towel before using.
2. Can I use rotisserie chicken?
Absolutely — it’s a time-saver and adds great flavor. Just shred and mix it right in.
3. How do I make it lighter?
Use light sour cream and reduced-fat cheese. You can also substitute Greek yogurt for some of the sour cream.
4. Can I make this vegetarian?
Yes! Simply skip the chicken and add more veggies like broccoli, spinach, or corn.
5. How long will leftovers last?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
Preheat the oven to 350°F (175°C). Calories: Approximately 450 kcal per serving (estimated)
Protein: 30g (estimated)
Carbs: 35g (estimated)
Fat: 20g (estimated)
Ingredients
Instructions
In a large bowl, combine the frozen hashbrowns, cheddar cheese, shredded chicken, and green onions.
In a separate bowl, mix together the sour cream, cream of chicken soup, milk, salt, and pepper.
Add the cream mixture to the hashbrown mixture and stir until everything is evenly incorporated.
Pour the mixture into a lightly greased 9x13 inch baking pan and spread into an even layer.
In a small mixing bowl, mix together the crushed cornflakes with the melted butter.
Sprinkle the cornflake mixture evenly over the top of the casserole.
Bake for 1 hour, or until golden brown and bubbly.
Let cool slightly before serving. Enjoy!Nutrition