This rich and comforting chicken and potato casserole is the kind of dish that brings people together around the table.
Creamy, cheesy, and loaded with tender shredded chicken and hearty hash browns, it bakes into a warm, satisfying meal that’s perfect for gatherings, potlucks, or simply a cozy night at home.
Every bite delivers a balance of savory flavors with a smooth, velvety texture.
What truly sets this casserole apart is the buttery, crunchy cornflake topping that contrasts beautifully with the creamy filling beneath.
It’s simple to prepare using pantry staples, yet the result feels indulgent and homemade.
Whether you’re feeding a crowd or prepping meals ahead, this dish is dependable, filling, and always a hit.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 1 bunch green onions, sliced, divided
- 2 (10.5 ounce) cans cream of chicken soup
- 2 cups sour cream
- 2 cups shredded Cheddar cheese
- 1/4 cup minced dried onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups shredded cooked chicken
- 1 (30 ounce) package frozen shredded hash browns, partially thawed
- 1 cup finely crushed cornflakes
- 3 tablespoons butter, melted
Directions
- Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish. Set aside 3 tablespoons of the sliced green onions for garnish.
- In a large mixing bowl, combine the remaining green onions, cream of chicken soup, sour cream, shredded Cheddar cheese, dried onion, salt, and black pepper. Stir until smooth and well blended.
- Add the shredded cooked chicken and partially thawed hash browns to the mixture. Mix thoroughly until everything is evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, toss the crushed cornflakes with the melted butter until evenly coated. Sprinkle this mixture over the top of the casserole.
- Bake for 50 to 60 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
- Remove from the oven and let it rest for about 10 minutes before serving. Garnish with the reserved green onions.
Chefs Notes
- Rotisserie chicken works perfectly for this recipe and saves time.
- For extra flavor, try mixing in a small amount of garlic powder or paprika.
- If you prefer a crispier topping, add a few extra crushed cornflakes before baking.
- This casserole can be assembled ahead of time and refrigerated until ready to bake.
- Leftovers reheat well, making it ideal for meal prep.