One Pan Chicken & Potato Bake
I love a tasty one pan dinner - this one is a winner! It's a one pan dish that requires very little effort on my part when I'm tired at the end of the day and am looking for a quick but comforting meal to feed my family. With a few simple ingredients, this meal comes together as quickly as it takes to bake! The crispy corn flakes are my favorite part!Did you make this recipe? Scroll down, below this recipe to the comment section, leave a ⭐⭐⭐⭐⭐ rating below! Your review helps other bakers find recipes they'll love and supports my small baking business. I read every single one.
Ingredients
- 3/4 cup sour cream
- 1 can family size cream of chicken
- 6 cups shredded, frozen hash browns
- 2 spring onions, chopped *optional
- 1 rotisserie chicken, shredded
- 2 cups shredded cheddar cheese
- 2 Tbsp dried minced onions
- Scant 1/2 tsp garlic powder
- black pepper *as much as you like
- 2 cups corn flake cereal
- 1/2 stick salted butter, melted
Instructions
- Mix all of the ingredients together in one bowl, except for the cornflakes and the butter. In a separate bowl, squish the cornflakes slightly with your hands and drizzle the butter over them. Mix well. Add the chicken mixture to a 9x13 baking dish and top with the cornflakes. Cover the baking dish with aluminum foil and bake at 350 for 55 minutes, or until bubbly.Enjoy!! The crispy topping is my favorite part! It pairs so well with the creamy chicken and potatoes underneath.