Name: Funeral Chicken and Potato Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 bunch green onions, divided; 2 10.5 ounce cans cream of chicken soup; 2 cups sour cream; 2 cups shredded cheddar cheese; 1/4 cup minced dried onion; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 3 cups cooked shredded chicken; 1 (30 ounce) package frozen shredded hash browns, partially thawed; 1 cup finely crushed cornflakes; 3 Tablespoons butter, melted

Funeral Chicken and Potato Casserole

This funeral chicken and potato casserole is creamy, rich, and cheesy, baked with a crunchy cornflake topping, the ultimate comfort food. Cooked chicken and frozen hash browns bake in a sauce of cream of chicken soup, sour cream, and Cheddar.

1 hr total 10 min prep 50 min cook 8 702 cal

Instructions

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1 Preheat the oven to 350 degrees F (180 degrees C). Reserve 3 tablespoons green onions for garnish and set aside.
2 Combine remaining green onions, cream of chicken soup, sour cream, Cheddar cheese, dried onion, salt, pepper, chicken, and hash browns in a large bowl and mix well.
3 Pour mixture into a lightly greased 9x13-inch baking dish.
4 Stir together cornflakes and butter in a small bowl until well blended and sprinkle mixture evenly over the casserole.
5 Bake in the preheated oven until browned, bubbly and heated throughout, 50 to 60 minutes. Let stand 10 minutes before serving. Sprinkle with reserved green onions.