Description
A comforting and hearty Funeral Potato and Chicken Casserole that combines tender shredded chicken, creamy potatoes, and a crispy cornflake topping baked to golden perfection. This classic casserole is perfect for family dinners or gatherings, offering rich flavors and a satisfying, cheesy texture.
Ingredients
Main Casserole Ingredients
- 1 (30-ounce) bag shredded hash brown potatoes (partially thawed)
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans cream of chicken soup
- 2 cups sour cream
- 1½ teaspoons onion powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2½ cups shredded sharp cheddar cheese
Topping
- 2 cups crushed cornflake cereal (or panko breadcrumbs)
- ¼ cup melted unsalted butter
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray and set aside.
- Combine Ingredients: In a large bowl, add the shredded hash brown potatoes, cooked shredded chicken, cream of chicken soups, sour cream, onion powder, salt, ground pepper, and shredded sharp cheddar cheese.
- Mix: Stir all the ingredients well to combine thoroughly. Transfer the mixture evenly into the prepared baking dish.
- Make Topping: In a medium bowl, mix the melted unsalted butter with the crushed cornflake cereal until well combined.
- Top Casserole: Evenly sprinkle the buttered cornflake mixture over the potato and chicken mixture in the baking dish.
- Bake: Bake in the preheated oven for 45 minutes or until the casserole is hot, bubbly, and the topping is golden brown.
Notes
- Partially thaw the hash browns for best mixing and even cooking.
- Using panko breadcrumbs instead of cornflakes will add a different crunchy texture.
- Feel free to swap out the cream of chicken soup for a homemade white sauce for a fresher taste.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Adjust salt and pepper to taste depending on the saltiness of the soup used.