Funeral Potato and Chicken Casserole

3.50 from 2 votes

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. Serve with sliced green onion for garnish!

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.

Scan this QR code with your phone's camera to view this recipe on your mobile device.