In a large bowl, combine the salt, pepper, sour cream, cream of chicken soup, and milk.
Stir in the shredded chicken, cheddar cheese, and frozen hashbrowns until well combined.
Assemble the Casserole:
Spread the mixture evenly in a greased 9×13-inch baking dish.
Prepare the Topping:
In a small bowl, mix together the crushed corn flakes and melted butter. Sprinkle the mixture over the casserole.
Bake:
Bake for 1 hour or until the top is golden brown and the casserole is bubbly.
Serve:
Let the casserole rest for a few minutes before serving.
Conclusion:
This Hashbrown Chicken Casserole is creamy, cheesy, and has a crunchy topping that adds the perfect texture. It’s a versatile dish that can be customized with different toppings or vegetables, making it a perfect weeknight meal. This casserole is freezer-friendly and makes excellent leftovers for the next day. Enjoy it as a main dish with a side of vegetables or a simple salad!
