Cheesy Chicken and Hashbrown Casserole

4.50 from 2 votes

Frozen hashbrowns and shredded chicken are transformed into a dinner casserole that your whole family will love.

Prep Time10

Cook Time1

Total Time1 6

Course: Main Course

Cuisine: American

Servings: servings

Preheat the oven to 350°.
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 top of the hashbrown mixture and stir until everything is evenly incorporated.
Pour it into a lightly greased 9×13 baking pan and spread into an even layer.
In a small mixing bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the top of the casserole. Bake for 1 hour or until golden brown and serve. Leftovers can be stored in the refrigerator for up to 4 days and this casserole can be frozen for up to 2 months.

- Use cooked and shredded chicken for convenience. You can boil or roast chicken breasts ahead of time or even use rotisserie chicken for a time-saving option on busy nights.

- For best results, allow the casserole to rest for a few minutes after taking it out of the oven. This helps the flavors settle and makes it easier to cut and serve.

- Feel free to customize the cornflake topping with your favorite additions, like a sprinkle of herbs (garlic powder and onion powder would be great!) or an extra cup of cheese.
- Leftover Chicken and Hashbrown Casserole can be stored in an airtight container in the refrigerator for up to 4 days.