Funeral Potato and Chicken Casserole

There is just something special about a warm, cheesy casserole coming out of the oven. This Funeral Potato and Chicken Casserole takes everything we love about classic funeral potatoes and turns it into a complete meal by adding plenty of tender chicken. It is creamy in the middle, cheesy on top, and finished with buttery cornflakes for the perfect golden crunch.

Funeral potatoes have long been a favorite for family gatherings, church potlucks, holidays, and meals shared with friends and neighbors. Despite the unusual name, there is nothing sad about this casserole. It is pure comfort food and exactly the kind of dish people go back for seconds of. Adding chicken makes it hearty enough for dinner while keeping all the familiar flavors that make funeral potatoes so popular.

This recipe is also a wonderful way to use leftover chicken. Rotisserie chicken works perfectly and makes preparation especially easy. You can also use baked, boiled, or slow cooked chicken as long as it is fully cooked before being added to the casserole. Depending on how hearty you want the dish to be, use anywhere from 3 to 4 cups.

The shredded hash browns create an easy potato layer without any peeling or chopping. The chicken is mixed with cream of chicken soup, sour cream, milk, and simple seasonings to create a rich, creamy filling. Cheddar cheese adds plenty of flavor, while crushed cornflakes tossed with melted salted butter create that classic crispy topping.

Ingredients

• 30 ounces frozen shredded hash browns

• 1 can cream of chicken soup

• 1 cup sour cream

• 1/2 cup milk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 3 to 4 cups cooked chicken, chopped or shredded

• 2 cups shredded cheddar cheese

• 1/4 cup salted butter, melted

• 2 cups crushed cornflakes

Directions

1. Preheat the oven to 350°F. Lightly grease a 9 by 13 inch baking dish with nonstick cooking spray.

2. Spread the shredded hash browns evenly across the bottom of the prepared baking dish. Gently press them into an even layer, but do not pack them down too firmly.

3. In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is smooth and everything is well combined.

4. Add the cooked chicken to the creamy mixture. Stir until all the chicken is evenly coated.

5. Spoon the chicken mixture over the hash brown layer. Carefully spread it from edge to edge without disturbing the potatoes underneath.

6. Sprinkle the shredded cheddar cheese evenly over the chicken mixture.

7. In a small bowl, combine the melted salted butter and crushed cornflakes. Stir until the cornflakes are evenly coated in the butter. Sprinkle the buttery cornflakes evenly over the cheese.

8. Bake uncovered at 350°F for 55 to 60 minutes, or until the casserole is hot and bubbly, the potatoes are tender, and the cornflake topping is golden brown.

9. Remove the casserole from the oven and allow it to rest for 5 to 10 minutes before serving. This gives the creamy filling time to set slightly and makes the casserole easier to scoop.

Helpful Tips

If your hash browns are frozen in one solid block, let them sit out just long enough to loosen so they can be spread evenly. For the easiest preparation, use a store bought rotisserie chicken and shred it ahead of time. Freshly shredded cheddar melts more smoothly, but bagged shredded cheese will also work when you need another shortcut.

This casserole can be assembled several hours ahead of time and refrigerated. Wait to add the buttery cornflake topping until just before baking so it stays crisp. If the casserole is going into the oven cold, it may need a few additional minutes of baking time.

Serve Funeral Potato and Chicken Casserole with green beans, roasted broccoli, or a simple salad. It is easy, filling, budget friendly, and made for sharing with the people you love.