Funeral Potato and Chicken Casserole

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Funeral potato and chicken casserole is creamy, cheesy, and loaded with tender chicken and hash browns, then topped with buttery, crunchy cornflakes.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American

Keyword: chicken casserole, funeral potato chicken casserole recipe, funeral potatoes, funeral potatoes and chicken casserole

Servings: Servings

Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray and set aside.
In a large bowl, add 1 (30-ounce) bag shredded hash brown potatoes, 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, and 2½ cups shredded sharp cheddar cheese.
Stir to combine well. Transfer the potato mixture to the prepared baking dish and spread it evenly.
In a medium bowl, add ¼ cup melted unsalted butter and 2 cups crushed cornflake cereal. Stir to combine, then sprinkle evenly over the potato mixture.
Bake for 45 minutes, or until hot and bubbly.

In the Refrigerator: Store leftovers in an airtight container. Keeps fresh for up to 5 days.
In the Freezer: Freeze the fully cooked and cooled casserole in an airtight, freezer-safe container for up to 3 months.
To Reheat: Reheat in the microwave in 30-second increments until heated through.
From Frozen: Thaw overnight in the refrigerator. Bake at 375ºF for 30–40 minutes, or until the center reaches 165ºF.

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