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I don’t know why it took me so long to add chicken to one of my favorite casseroles! This funeral potato and chicken casserole has everything you already love about the classic, but now it’s hearty and easy enough to serve for dinner.
Three Reasons It’s to Die For
- A Complete Meal: Adding chicken turns classic funeral potatoes into an easy dinner.
- Easy to Make: Simple ingredients and easy prep make this great for busy nights.
- Ultimate Comfort Food: Creamy potatoes, tender chicken, melty cheese, and a crunchy topping make every bite so good.
Funeral Potato and Chicken Casserole Ingredients
- Chicken: Use leftover shredded chicken or rotisserie chicken to keep things quick and easy.
- Cream of Chicken Soup: You really do need 2 cans! I tested it with 1, but 2 gives the casserole the right amount of creamy moisture.
- Potatoes: Partially thaw the hash browns before using them. Frozen diced or Southern-style potatoes also work.
- Cornflake Cereal: Measure 2 cups, then crush the cereal in a bag or bowl.
Funeral Potato and Chicken Casserole Recipe
This potato casserole is creamy, cheesy, and so easy to make. If you love easy chicken casseroles, try my Million Dollar Chicken Casserole or Poppy Seed Chicken Casserole next.
- Prep the Baking Dish: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Add the hash browns, shredded chicken, cream of chicken soup, sour cream, onion powder, salt, pepper, and cheddar cheese to a large bowl. Stir well.
- Add to the Pan: Spread the mixture evenly in the prepared baking dish.
- Make the Topping: Stir the melted butter and crushed cornflakes together in a medium bowl.
- Top and Bake: Sprinkle the cornflake mixture over the casserole. Bake for 45 minutes, or until hot and bubbly.
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Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray and set aside.
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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.
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Stir to combine well. Transfer the potato mixture to the prepared baking dish and spread it evenly.
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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.
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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.
Calories: 813kcalCarbohydrates: 72gProtein: 36gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 165mgSodium: 1350mgPotassium: 435mgFiber: 3gSugar: 10gVitamin A: 2624IUVitamin C: 17mgCalcium: 428mgIron: 24mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With Funeral Potato and Chicken Casserole
Since this dish is a little on the creamy, cheesy side of things, I went with more fresh light sides and, of course, rolls.
