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Serve the casserole with a simple side salad or steamed vegetables for a balanced meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 15-20 minutes until heated through. This dish also freezes well—just wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
Spicy twist: Add a diced jalapeño or a teaspoon of cayenne pepper to the mix for some heat.
Veggie-packed: Stir in cooked broccoli florets, mushrooms, or corn to boost the veggie content.
Cheese swap: Try swapping cheddar for pepper jack, mozzarella, or a Mexican cheese blend.
Cream soup alternatives: Use cream of mushroom or cream of celery soup for a different flavor profile.
Crunchy topping: Substitute crushed Ritz crackers or panko breadcrumbs for the cornflakes topping.
FAQ
Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes, but shred and parboil fresh potatoes first to ensure they cook fully in the casserole.
Q: What kind of chicken works best?
A: Leftover roasted chicken, rotisserie chicken, or cooked chicken breast works perfectly.
Q: Can this casserole be made ahead?
A: Absolutely! Assemble the casserole, cover it, and refrigerate overnight. Bake the next day, adding a few extra minutes to the baking time.
Q: Is it possible to make this recipe dairy-free?
A: Yes. Use dairy-free sour cream and cheese substitutes, and check that the cream soup you choose is dairy-free or make a homemade version.
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