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Ranch Chicken Hash Brown Bake
Rachel Kim

Ranch Chicken Hash Brown Bake

Frozen hash browns are useful, but they need to thaw first or they cool the whole pan and bake unevenly. Ranch seasoning and cheddar give this familiar casserole its point. The cornflake top is better than another blanket of cheese.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 bag 30 oz frozen shredded hash browns, thawed
  • 3 cups chopped cooked chicken
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 packet 1 oz ranch seasoning
  • 1/2 tsp black pepper
  • 2 cups shredded sharp cheddar cheese
  • 2 cups cornflakes lightly crushed
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Whisk the condensed soup, sour cream, milk, ranch seasoning and black pepper in a large bowl.
  3. Fold in the thawed hash browns, cooked chicken and cheddar and spread the mixture evenly in the dish.
  4. Cover with foil and bake until hot through the center, 35 minutes.
  5. Mix the cornflakes with the melted butter, uncover the casserole and scatter the crumbs over the top.
  6. Bake until the topping is crisp and the edges bubble, 12 to 15 minutes.