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a scoop of cheese chicken hash brown casserole on a wooden spoon

Cheesy Chicken Hashbrown Casserole (Gluten-free)

This cheesy chicken hash brown casserole is creamy and gluten-free and can be a breakfast, brunch, lunch, or dinner recipe because it is so versatile and delicious. The addition of shredded chicken or diced ham makes it a full meal all by itself, though you could also add a small salad as a side dish. Your guests are going to love it as much as my family did!
4.97 from 26 votes
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Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Course Gluten-free, Main Course, Main Dish, Side Dish
Cuisine American
Servings 8 servings
Calories 380 kcal

Equipment

Ingredients
  

  • 24 ounces frozen hash browns doesn't have to be exact
  • 10 tablespoons butter divided
  • 4 cloves garlic
  • 1 small onion
  • 1 cup chicken cooked, shredded or diced - or use ham
  • ½ cup cornstarch
  • 2½ cups 1% milk divided, but not skim!
  • 1½ cup chicken broth
  • 1 package onion soup mix
  • ½ cup Greek yogurt or sour cream
  • 2 cups cheddar cheese
  • corn flakes I have heard that not all corn flakes are gluten-free. Make sure to check the ingredients and use your best judgement. If you're not gluten-free, French fried onions would be good, too.

Instructions
 

  • Preheat oven to 350ºF.
  • In a large skillet, melt 2 tablespoons of butter. Sauté garlic, onion, and chicken in the melted butter until the onions are clear and softened. Set aside.
  • Melt remaining butter in a medium saucepan over medium heat. Whisk in cornstarch and cook for two minutes. Add 2 cups milk, broth, soup mix, and sautéed garlic, onion, and chicken. Bring to a boil, reduce heat, and simmer (that means to cook just below the boiling point) until it's thickened. Stir frequently to prevent it from sticking and burning.
  • Add sour cream to the saucepan. Mix well.
  • If your saucepan is big enough, add the hash browns and shredded cheese and stir until it's well blended. If the saucepan isn't big enough, either dump them in a mixing bowl or mix them in your baking dish.
  • If you haven't already, pour the whole mess into a 9x13 baking dish. Pour some milk in (that's the remaining ½ cup, but you may use a little more or a little less) so that all the potatoes are covered.
  • Sprinkle corn flakes over the top of the potato mixture. Cover with foil and bake for 90 minutes or until it's bubbly. Remove the foil and cook the last 10 minutes to toast the corn flakes.

Notes

If you aren't gluten-free and prefer flour over cornstarch, you can substitute an equal amount in step 3.

Nutrition

Calories: 380kcal | Carbohydrates: 31g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 943mg | Potassium: 418mg | Fiber: 2g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 8mg | Calcium: 279mg | Iron: 1mg
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