This is the casserole people request by name, the one that shows up at potlucks, family gatherings, and yes, the gatherings that gave it its name. Funeral chicken and potato casserole is creamy, rich, and cheesy comfort food at its most satisfying: shredded cooked chicken and frozen hash browns baked in a sauce of cream of chicken soup, sour cream, and Cheddar, all under a buttery, crunchy cornflake topping. It’s hearty and deeply comforting, it feeds a crowd, and it comes together with about 10 minutes of hands-on work. The name comes from the southern and Midwestern tradition of bringing warm, comforting casseroles to families in times of need, exactly the kind of dish that brings comfort.
The appeal of this casserole is its creamy, cheesy richness against that crisp, golden cornflake crunch on top. The hash browns and chicken make it filling and substantial, the soup-and-sour-cream base keeps everything luscious and savory, and the Cheddar melts through it all. It’s the kind of dish that wins everyone over, easy to assemble, easy to transport, and guaranteed to disappear. Whether you’re feeding a hungry family or bringing a dish to share, this one delivers.
Why this works
A few simple things are what make this casserole so creamy, rich, and satisfying, and they’re worth understanding.
The creamy base does a lot of the work. Cream of chicken soup and sour cream combine into a rich, savory, luscious sauce that coats the chicken and potatoes and keeps the whole casserole moist and cohesive as it bakes, no need to make a sauce from scratch. The shredded Cheddar melts into it, adding sharp, cheesy flavor throughout. Dried minced onion and green onions add savory depth and a little freshness.
Frozen shredded hash browns are the genius shortcut for the potato layer. They’re already shredded and parcooked, so they bake up tender and absorb all that creamy, cheesy flavor without any peeling or prep, partially thawing them first helps them mix and bake evenly. And using already-cooked, shredded chicken (rotisserie is perfect) means the casserole just needs to heat through and meld, which is why it’s so quick to put together.
The cornflake topping is what sets this apart and makes it special. Crushed cornflakes tossed with melted butter and sprinkled over the top bake into a golden, crispy, buttery crust that contrasts beautifully with the creamy casserole underneath. That crunch-against-cream texture is the signature of this style of casserole, so don’t skip it.
And finishing with the reserved fresh green onions adds a pop of color and a fresh, mild bite that cuts through the richness, a small touch that brightens the whole dish.
What goes in
The ingredient list is built around convenient, comforting staples.
You’ll need green onions (divided, some for the casserole, some for garnish), cream of chicken soup, sour cream, shredded Cheddar, dried minced onion, salt and pepper, cooked shredded chicken, frozen shredded hash browns, cornflakes, and melted butter.
A few notes. Use already-cooked chicken, rotisserie chicken is the easy route, or any leftover cooked chicken, shredded. Partially thaw the frozen hash browns so they mix in easily and bake evenly. Use a good shredded Cheddar (shredding from a block melts best). And crush the cornflakes finely, then toss them well with the melted butter so the topping bakes up evenly golden and crisp.
How to make it
Preheat your oven to 350°F. Slice the green onions and set aside about 3 tablespoons for garnish later.
In a large bowl, combine the remaining green onions with the cream of chicken soup, sour cream, Cheddar, dried minced onion, salt, pepper, shredded chicken, and partially thawed hash browns. Mix everything well until evenly combined.
Pour the mixture into a lightly greased 9×13-inch baking dish and spread it out evenly.
In a small bowl, stir together the crushed cornflakes and melted butter until well blended, then sprinkle the mixture evenly over the top of the casserole.
Bake until browned, bubbly, and heated through, about 50 to 60 minutes. Let it stand for 10 minutes before serving (this helps it set up), then sprinkle with the reserved green onions and serve.
Tips, serving, and storing
A few things help. Partially thaw the hash browns so they incorporate and bake evenly. Mix the base thoroughly so the seasonings and cheese are evenly distributed. Toss the cornflakes well with butter for an even, crisp topping. And let the casserole rest 10 minutes after baking, since it firms up and serves more neatly that way.
A couple more. If the topping browns too quickly before the casserole is heated through, loosely tent it with foil for the rest of the baking time. And you can easily customize the base, a can of drained diced green chiles, a handful of cooked bacon, or a swap to cream of mushroom soup all work well, and pepper jack in place of some of the Cheddar adds a little heat.
This is a complete meal in a dish, but it pairs nicely with a simple green salad, steamed or roasted vegetables, or green beans to balance the richness. It’s a natural for potlucks and gatherings since it travels well and feeds a crowd, and it holds its warmth.
For storing, leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave, though the cornflake topping softens over time, so it’s crispiest fresh. This casserole is also great for making ahead: assemble it (without the cornflake topping) and refrigerate, then add the topping and bake when ready. It freezes well too, freeze unbaked or baked for up to 3 months, and add or refresh the topping when reheating for the best texture.
This serves about 8, so it’s a true crowd-feeder. Creamy, cheesy, hearty, and crowned with that buttery cornflake crunch, funeral chicken and potato casserole is comfort food that brings people together, the kind of warm, generous dish that’s as good for a weeknight family dinner as it is for sharing with others. It’s the recipe to keep in your back pocket for whenever someone needs a hot meal dropped off, since it travels well, reheats easily, and comforts exactly the way a good casserole should.
WP Tasty (Tasty Recipes Premium) field values
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: (leave blank. It contains chicken, dairy, and wheat (cornflakes and canned soup typically contain gluten), so it isn’t vegetarian or gluten-free. For gluten-free, use a GF cream of chicken soup and GF cornflakes/crushed cereal. Halal with halal chicken and a halal-friendly soup.)
- Keywords: funeral chicken casserole, chicken and potato casserole, cheesy chicken hashbrown casserole, cornflake chicken casserole, comfort food casserole
- Serving Size: 1 serving (recipe serves 8)
- Calories: 702 (from source; full nutrition is in the JSON.)
- Equipment: 9×13-inch baking dish, large bowl, small bowl
Funeral Chicken and Potato Casserole
Equipment
- 9×13-inch Baking Dish
- Large Bowl
- Small Bowl
Ingredients
- 1 bunch green onions sliced, divided
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups sour cream
- 2 cups shredded Cheddar cheese
- 1/4 cup minced dried onion
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 cups shredded cooked chicken rotisserie works well
- 1 (30 oz) package frozen shredded hash browns partially thawed
- 1 cup finely crushed cornflakes
- 3 tbsp butter melted
Instructions
- Prep: Preheat the oven to 350°F (180°C). Reserve 3 tablespoons of the sliced green onions for garnish.
- Mix: In a large bowl, combine the remaining green onions, cream of chicken soup, sour cream, Cheddar, dried onion, salt, pepper, chicken, and partially thawed hash browns. Mix well.
- Fill the Dish: Pour the mixture into a lightly greased 9×13-inch baking dish and spread evenly.
- Top: Stir together the crushed cornflakes and melted butter until well blended, then sprinkle evenly over the casserole.
- Bake: Bake until browned, bubbly, and heated through, 50 to 60 minutes. Let stand 10 minutes before serving, then sprinkle with the reserved green onions.
