Ingredients:
- 20 oz bag of frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups sour cream
- 10.5 oz can of cream of chicken soup (or homemade cream of chicken soup)
- ½ cup milk
- 1 lb cooked shredded chicken
- 2 cups corn flakes (crushed)
- 4 tablespoons melted butter
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Casserole Mixture:
- In a large bowl, combine the salt, pepper, sour cream, cream of chicken soup, and milk.
- Stir in the shredded chicken, cheddar cheese, and frozen hashbrowns until well combined.
- Assemble the Casserole:
- Spread the mixture evenly in a greased 9×13-inch baking dish.
- Prepare the Topping:
- In a small bowl, mix together the crushed corn flakes and melted butter. Sprinkle the mixture over the casserole.
- Bake:
- Bake for 1 hour or until the top is golden brown and the casserole is bubbly.
- Serve:
- Let the casserole rest for a few minutes before serving.
Conclusion:
This Hashbrown Chicken Casserole is creamy, cheesy, and has a crunchy topping that adds the perfect texture. It’s a versatile dish that can be customized with different toppings or vegetables, making it a perfect weeknight meal. This casserole is freezer-friendly and makes excellent leftovers for the next day. Enjoy it as a main dish with a side of vegetables or a simple salad!
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