Cheesy Chicken Potato Casserole
Chicken potato casserole baked with creamy sauce, cheese, and cornflakes for the perfect comfort food.
Servings: 8 servings
Ingredients
- 1 (32 oz) bag frozen shredded hash brown potatoes
- 3 cups cooked chicken, chopped
- 1 can (10.5 oz) cream of chicken soup
- 2 cups sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cornflakes, crushed
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine sour cream, cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper.
- Stir in hash browns, chopped chicken, and shredded cheddar until well mixed.
- Spread mixture evenly in the prepared baking dish.
- In a small bowl, mix crushed cornflakes with 2 tablespoons of melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 45-50 minutes, or until bubbly and golden on top.