Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with cooking spray or butter.
2. Mix the Casserole Base:
- In a large mixing bowl, combine the shredded chicken, thawed hash browns, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, melted butter, garlic powder, salt, and pepper. Stir until everything is evenly mixed. If using onions, mix them in here too.
3. Assemble the Casserole:
- Pour the mixture into the prepared casserole dish and spread it out evenly.
4. Prepare the Topping:
- In a small bowl, mix the crushed cornflakes (or breadcrumbs) with the 2 tablespoons of melted butter. Sprinkle the mixture evenly over the top of the casserole. For extra cheesiness, sprinkle additional shredded cheddar cheese on top of the casserole before adding the topping.
5. Bake:
- Bake in the preheated oven for 40–50 minutes, or until the casserole is hot and bubbly, and the topping is golden brown.
6. Cool and Serve:
- Let the casserole sit for about 5 minutes before serving. Scoop out portions and enjoy!
Tips for Success:
- Make Ahead: Assemble the casserole a day in advance and store it covered in the fridge. Bake it fresh before serving.
- Add Veggies: You can mix in frozen peas, carrots, or green beans for extra color and nutrition.
- Topping Options: Swap cornflakes for crushed Ritz crackers, panko breadcrumbs, or even fried onions for a fun twist.
This dish is a crowd-pleaser, perfect for potlucks, church dinners, or cozy family meals. With its creamy filling and crunchy topping, it’s hard to resist! 🧀🥔🍗 Let me know if you try it again or if you want suggestions for variations!