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A golden brown chicken hashbrown casserole in a white baking dish with a crunchy cornflake topping.

Chicken Hashbrown Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 485 kcal

Ingredients
  

  • 32 oz frozen shredded hashbrowns, thawed
  • 2 cups cooked chicken breast, shredded
  • 10.5 oz condensed cream of chicken soup
  • 16 oz sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup unsalted butter, melted
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups cornflakes , crushed
  • 1/4 cup unsalted butter, melted (for topping)

Instructions
 

  • Preheat oven to 350°F (175°C) and coat a 9x13 inch baking dish with non-stick spray.
  • In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until emulsified.
  • Fold in the shredded chicken and 1.5 cups of the cheddar cheese until evenly distributed.
  • Gently incorporate the thawed hashbrowns into the wet mixture, ensuring the potato shreds remain intact while being fully coated.
  • Transfer the mixture to the prepared baking dish and spread into an even layer using an offset spatula.
  • Top the mixture with the remaining 0.5 cups of cheddar cheese.
  • In a small bowl, combine the crushed cornflakes with the additional 1/4 cup of melted butter until the cereal is evenly hydrated.
  • Distribute the buttered cornflakes over the top of the cheese layer.
  • Bake for 45 minutes or until the internal temperature reaches 165°F (74°C) and the topping is golden brown.
  • Allow the dish to set for 10 minutes at room temperature before portioning to ensure structural integrity.