Ingredients
- 20 oz frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 cups sour cream
- 10.5 oz can cream of chicken soup
- 1/2 cup milk
- 1 lb shredded cooked chicken
- 2 cups crushed corn flakes
- 4 tbsp melted butter
- Optional: diced onions, garlic powder, green onions, or jalapeños
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a large bowl, mix together salt, pepper, sour cream, cream of chicken soup, and milk until smooth.
- Fold in shredded chicken, cheddar cheese, and frozen hashbrowns until combined.
- Spread the mixture evenly in the prepared baking dish.
- In a small bowl, mix crushed corn flakes with melted butter until coated.
- Sprinkle the topping over the casserole.
- Bake uncovered for 1 hour, until golden, bubbly, and edges are crisp.
- Let rest for 5–10 minutes before serving.
Notes
- Add jalapeños or cayenne for a spicy version.
- Mix in cream cheese for extra richness.
- Use cream of mushroom or celery for different flavor.
- Make it vegetarian by omitting chicken and adding veggies.
- Top with green onions or parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
