A comforting and creamy casserole made with shredded chicken, hash brown potatoes, and a rich, cheesy sauce, all topped with a crunchy corn flake crust. This classic dish is perfect for a weeknight dinner or a potluck.
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In a large bowl, combine the frozen shredded hash browns, cooked shredded chicken, and chopped green onions.
Add the cream of chicken soup, dried minced onion, black pepper, and salt to the bowl.
Add the sour cream and mix everything together until well combined.
Stir in the shredded cheddar cheese.
Transfer the mixture to a lightly greased baking dish and spread it out evenly.
To make the topping, crush the corn flakes in a separate small bowl.
Pour the melted butter over the crushed corn flakes and stir to combine.
Sprinkle the buttered corn flake mixture evenly over the top of the casserole.
Bake at 350°F for 50 to 60 minutes, or until the casserole is bubbly and the topping is golden brown.
Garnish with additional chopped green onions, if desired, and serve hot.
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