Ingredients:
1 cup sour cream
2 cups shredded cheddar cheese
2 cups cooked, shredded chicken
1 (10.5 oz) can cream of chicken soup
1 (30 oz) package frozen hashbrowns, thawed
1 small onion, finely chopped
1/2 cup melted butter
Salt and pepper to taste
1/2 cup crushed cornflakes (optional, for topping)
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Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Mix the Ingredients:
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, thawed hashbrowns, and chopped onion. Stir well to ensure all ingredients are thoroughly mixed.
Season and Transfer to Baking Dish:
Season the mixture with salt and pepper to taste. Spread the mixture evenly into a greased 9×13-inch baking dish.
Add Melted Butter:
Drizzle the melted butter over the top of the casserole.
Optional Crunchy Topping:
For an extra crunchy texture, sprinkle the crushed cornflakes evenly over the top of the casserole.
Bake:
Place the dish in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and the top is golden brown