Description
A delicious creamy chicken casserole topped with a crunchy corn flake topping.
Ingredients
Scale
- 10 ounces cream of chicken soup
- 8 ounces sour cream
- 1 cup mayonnaise
- ½ cup whole milk
- 1 teaspoon kosher salt (or to taste)
- ½ to 1 teaspoon black pepper (or to taste)
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 15 ounces frozen shredded hashbrowns (mostly thawed)
- 3 heaping cups corn flakes (crushed)
- 4 tablespoons butter (melted)
Instructions
- Preheat oven to 350℉. Then lightly spray a 9 X 13 baking dish with cooking spray and set aside.
- Make Chicken Filling: In a large bowl, mix together cream of chicken soup, sour cream, mayonnaise, milk, salt & black pepper, whisk until smooth and creamy. Add the shredded cheddar cheese, hash browns, cooked and shredded chicken and mix to combine.
- Pour the chicken mixture into the bottom of the prepared baking dish.
- Make Crunchy Topping: In a bowl, combine crushed corn flakes and melted butter, stirring until the mixture is blended. Then evenly spread the topping over the chicken mixture.
- Bake uncovered for 50-60 minutes until bubbly and golden brown.
- Remove from the oven and let it set up for 5-10 minutes. Enjoy!
Notes
- Make sure the corn flakes are lightly crushed into pieces, not dust.
- Prep and cooking times may vary depending on your oven.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg