Ingredients:

  • 32 oz frozen shredded hash browns, thawed slightly
  • 3 cups cooked chicken breast, cubed or shredded
  • 10.5 oz cream of chicken soup
  • 1 cup full-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cups cornflakes, crushed
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together 1/2 cup melted butter, sour cream, cream of chicken soup, garlic powder, onion powder, and black pepper until the mixture is smooth and velvety.
  3. Gently fold the thawed hash browns, cooked chicken, and shredded cheddar cheese into the creamy base using a spatula until evenly integrated.
  4. Transfer the mixture to the prepared baking dish and smooth the top into an even layer.
  5. In a separate small bowl, toss the crushed cornflakes and grated Parmesan with the remaining 1/4 cup of melted butter.
  6. Sprinkle the buttery topping evenly over the casserole and bake for 45 minutes until the edges are bubbling and the top is a deep golden brown.