Description

Cozy, creamy casserole with tender chicken, shredded hash browns, and sharp cheddar baked under a crisp, buttery cornflake (or cracker) topping—golden, bubbly, and weeknight-easy.

Ingredients

1 bag (32 oz/907 g) frozen shredded hash browns, thawed and patted dry

3 cups cooked chicken, shredded or diced

1 can (10.5 oz/298 g) cream of chicken soup

1 cup (240 ml) sour cream

1/2 cup (120 ml) chicken broth or milk (to loosen sauce)

1 3/4 cups shredded sharp cheddar, divided

1/2 small onion, finely diced (optional)

2 cloves garlic, minced (optional)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

4 tbsp unsalted butter, melted

2 cups lightly crushed cornflakes or buttery cracker crumbs (topping)

Chopped parsley or chives, for finishing (optional)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
In a large bowl, whisk together soup, sour cream, broth (or milk), salt, pepper, garlic powder, onion powder, and paprika. Stir in onion and garlic if using.
Fold in thawed, dried hash browns, chicken, and 1 1/4 cups cheddar until evenly coated.
Spread mixture in the prepared dish. Cover tightly with foil and bake 30 minutes.
Meanwhile, toss crushed cornflakes (or crackers) with melted butter and the remaining 1/2 cup cheddar.
Remove foil, sprinkle on the buttery topping, and bake uncovered 15–20 minutes more until bubbling at the edges and golden on top. Broil 1–2 minutes for extra color if desired.
Rest 10 minutes before serving to help the casserole set, then garnish with parsley or chives.

Notes

Make it spicy: Swap in pepper jack, add diced jalapeños or a dash of hot sauce, and bump the paprika.

Veggie boost: Fold in 1–2 cups peas, corn, steamed broccoli florets, or sautéed bell peppers.

Bacon/ham: Stir in 1 cup cooked crumbled bacon or diced ham.

Southwest vibe: Add 1 can mild green chiles and 1/2 tsp cumin; finish with cilantro.

From-scratch sauce: Replace canned soup with a quick roux (2 tbsp butter + 2 tbsp flour), whisk in 1 cup broth and 1/2 cup milk; simmer until thick and season to taste.

Lighter swap: Use plain Greek yogurt for half or all of the sour cream and part-skim cheese.

Gluten-free: Use GF condensed soup or homemade sauce and GF cornflakes.

Avoid sogginess: Fully thaw and pat dry hash browns; don’t overdo the liquid; finish uncovered to crisp.

Fresh potato option: Shred russets (4–5 cups), rinse, squeeze very dry, then proceed.

Make-ahead/freezer: Assemble up to 24 hours ahead and refrigerate; add 5–10 minutes to bake time if cold. Freeze (tightly wrapped) 2–3 months; thaw overnight before baking.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 460
Sugar: 3 g
Sodium: 1100 mg
Fat: 26 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 110 mg