Ingredients:
- oz bag frozen shredded hashbrowns (slightly thawed)
- /2 cup unsalted butter, melted, divided
- cups cooked shredded chicken
- (10.5 oz) can cream of chicken soup
- cup full-fat sour cream
- /2 cup whole or 2% milk
- cups (8 oz) sharp cheddar cheese, shredded, divided (use 1 1/2 cups for filling)
- teaspoon onion powder
- teaspoon garlic powder
- /2 teaspoon dried thyme
- teaspoon salt (or to taste)
- /2 teaspoon freshly ground black pepper (or to taste)
- 1/2 cups crushed corn flakes
- tablespoons melted butter (for topping)
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Prepare Hashbrown Layer: In a large bowl, toss the slightly thawed hashbrowns with 1/2 cup of melted butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until evenly coated. Press about two-thirds of this mixture firmly into the bottom of the prepared baking dish.
- Mix Filling: In the same large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, onion powder, garlic powder, thyme, remaining salt, and pepper. Mix well until everything is thoroughly incorporated.
- Incorporate Cheese: Gently fold in 1 1/2 cups of the shredded cheddar cheese into the chicken mixture.
- Assemble Layers: Spread the creamy chicken mixture evenly over the hashbrown base in the baking dish.
- Prepare Topping: In a separate small bowl, combine the crushed corn flakes and the remaining 3 tablespoons of melted butter. Sprinkle this mixture evenly over the chicken layer.
- Initial Bake (Covered): Cover the dish tightly with aluminum foil. Bake for 35 minutes.
- Final Bake (Uncovered): Remove the foil. Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the topping is deeply golden brown and the casserole is bubbling.
- Rest & Serve: Let the casserole rest on the counter for 10 minutes before slicing and serving to allow the structure to set.