Creamy Chicken Hashbrown Casserole

👩‍🍳 Instructions

1. Preheat Oven
   Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.

2. Make the Filling
   In a large mixing bowl, stir together the sour cream, cream of chicken soup, milk, salt, and pepper until smooth.
   Add the cooked chicken, cheddar cheese, and hashbrowns. Mix until fully combined.

3. Assemble the Casserole
   Pour the hashbrown-chicken mixture into the prepared baking dish and spread evenly.

4. Prepare the Topping
   In a separate bowl, mix the crushed corn flakes with the melted butter until coated. Sprinkle evenly over the casserole.

5. Bake
   Bake uncovered for 50–60 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

🧊 Storage Tips

• Let leftovers cool completely before transferring to an airtight container.

• Store in the refrigerator for up to 5–7 days.

• Reheat in the oven or microwave until warmed through.

💡 Optional Add-Ins & Variations

• Veggies: Stir in frozen peas, broccoli, or mixed vegetables for added texture and color.

• Spice it up: Add a pinch of cayenne or a dash of hot sauce for a little heat.

• Cheese swap: Try Monterey Jack, Pepper Jack, or Colby for a different flavor twist.

This Chicken Hashbrown Casserole is the definition of cozy—perfect for sharing, freezing, or keeping all to yourself. 🧀🐔