Funeral Chicken and Potato Casserole
450kcal
Ingredients
For the creamy sauce
- 4 tbsp unsalted butter 57 g
- 1/3 cup all-purpose flour 42 g
- 1 1/2 cups low-sodium chicken broth 360 ml
- 1/2 cup whole milk 120 ml
For the casserole
- 1 1/2 cups full-fat sour cream 345 g
- 2 cups shredded sharp cheddar cheese 8 oz / 226 g, divided
- 4 green onions sliced, 2 tbsp reserved for garnish
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt skip if using canned soup
- 1/2 tsp black pepper
- 3 cups shredded cooked chicken about 420 g, rotisserie works great
- 1 (30 oz) bag frozen shredded hash browns 850 g, thawed and patted dry
For the topping
- 2 cups cornflakes 60 g, lightly crushed
- 3 tbsp unsalted butter 42 g, melted
Method
Make the sauce
- Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute, until bubbly and smelling slightly nutty.
- Slowly whisk in the broth, then the milk. Simmer 2 to 3 minutes, whisking, until the sauce thickens enough to coat a spoon. Remove from the heat.
Assemble and bake
- In a large bowl stir together the sauce, sour cream, 1 1/2 cups cheddar, green onions (except the reserved 2 tablespoons), onion powder, garlic powder, salt, pepper and chicken.
- Gently fold in the thawed hash browns until evenly coated. Spread the mixture in the prepared dish and sprinkle with the remaining 1/2 cup cheddar.
- Toss the lightly crushed cornflakes with the melted butter and scatter evenly over the top.
- Bake uncovered 45 to 55 minutes, until the edges bubble, the top is golden and the center reads 165°F (74°C).
- Let rest 10 minutes, sprinkle with the reserved green onions, then cut and serve.
Nutrition
Serving1servingCalories450kcalCarbohydrates25gProtein22gFat28gSaturated Fat15gCholesterol110mgSodium620mgFiber2gSugar3g
Notes
- Canned soup shortcut: replace the homemade sauce with 2 (10.5 oz / 298 g) cans cream of chicken soup and leave out the salt.
- Make ahead: assemble without the topping, cover and refrigerate up to 24 hours. Add the cornflakes and bake 10 to 15 minutes longer.
- Freeze: freeze unbaked (topping separate) up to 3 months. Thaw overnight in the fridge, then bake 60 to 70 minutes until 165°F (74°C) in the center.
- Gluten-free: thicken with cornstarch and use gluten-free cornflakes; check the hash brown label.
- Nutrition is an estimate per serving (1/10 of the pan) using the homemade sauce.