Funeral Chicken and Potato Casserole
A creamy, rich, cheesy comfort-food casserole: shredded cooked chicken and frozen hash browns baked in a sauce of cream of chicken soup, sour cream, and Cheddar, under a buttery, crunchy cornflake topping. Feeds a crowd with about 10 minutes of prep.
Equipment
- 9x13-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 9x13-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.
Notes
Partially thaw the hash browns so they mix in and bake evenly. Use already-cooked chicken (rotisserie is easy). Toss the cornflakes well with the butter for an even, crisp topping. Let the casserole rest 10 minutes after baking so it sets and serves neatly. Tent with foil if the topping browns before the casserole is heated through. Make-ahead: assemble without the topping and refrigerate, then add the topping and bake. Keeps 3 to 4 days refrigerated; freezes up to 3 months (refresh the topping when reheating).