A creamy and cheesy potato casserole with a hint of chicken flavor, perfect for family dinners.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
In a large mixing bowl, combine the frozen hash browns, melted butter, salt, pepper, diced onion, shredded cheddar cheese, sour cream, and cream of chicken soup.
Ensure the hash browns are evenly coated with the mixture for consistent flavor.
Transfer the mixture into a buttered 9x13 inch baking dish, spreading it out evenly.
Use a spatula to smooth the top for even baking.
In a small saucepan, melt the remaining butter and mix it with the crushed cornflakes.
Stir the mixture continuously to prevent the butter from burning.
Sprinkle the cornflake mixture evenly over the top of the hash brown mixture.
Ensure the topping covers the entire surface for a uniform crunch.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is bubbling.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for 5 minutes before serving. Enjoy your delicious Cheesy Chicken Potato Bake!
Allowing the casserole to rest helps it set and makes serving easier.
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