Hash Brown Chicken Casserole

This old-fashioned hash brown chicken casserole is loaded with tender hash browns, a creamy cheese sauce, and the crunchy Corn Flake topping. It can be assembled ahead, too.

Course Main Dish (Quick and Easy)

Cuisine American - Vintage

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 459kcal

Author Marye Audet-White

Ingredients

30 ounces frozen shredded hash brown potatoes
½ cup onion diced
2 cups cubed cooked chicken leftover or rotisserie is great
8 ounces cheddar cheese shredded
16 ounces sour cream
10.75 ounces condensed cream of chicken soup
1 ounce ranch dressing mix
2 cups Corn Flakes crushed
1 tablespoon butter melted
green onions sliced - for garnish

Instructions

Preheat oven to 375 degrees.
Break up any clumps of hash brown potatoes. Add hash browns, onion, chicken, and shredded cheese to a large mixing bowl.
Mix well.
In a small bowl, combine the sour cream, condensed soup, and ranch dressing mix.
Whisk until smooth.
Pour this mixture over the potato mixture and fold in until everything is covered in sauce.
Spoon potato mixture into a 9x13x2 inch baking dish that's been sprayed with no-stick cooking spray.
Bake for 45 minutes.
In a small bowl, combine the crushed Corn Flakes with the melted butter.
Toss to coat.
Spread the cornflake mixture over the top of the casserole and bake for 10 to 15 more minutes or until golden brown and bubbly around the edges.
Sprinkle with green onions before serving.

Notes

Storage

You can store leftover cheesy hashbrown casserole in an airtight container in the fridge for up to three days or freeze for up to 3 months. See the printable cheat sheet for more ideas.

Tips:

For best results, shred your own cheese.
If you don't have hashbrowns on hand, you can also use cubed potatoes, canned potatoes, or even frozen potato cubes. Just make sure that they are cooked before adding them to the casserole dish.

Nutrition