• 1 2lb bag frozen hash brown potatoes.

  • 2 1/2 cups shredded cheddar cheese

  • 1 teaspoon seasoned salt

  • ½ teaspoon pepper

  • 1 pint (16 oz) sour cream

  • 1 1/4 cup finely chopped onion

    Cream of Chicken Mixture:

  • 3 tablespoons butter

  • 3 tablespoons GF flour

  • 1 cup chicken stock

  • 1 cup whole milk

  • salt and pepper to taste


  • 1½ cups crushed cornflakes

  • 4 tablespoons melted butter


  1. Remove hashbrowns for freezer and set out to begin thawing while you make the cream of chicken.

  2. Start by making the cream of chicken mixture: In a small sauce pan melt butter over medium heat. Whisk in GF flour and continue cooking and whisking for about 1 minute to slightly cook off the raw flour taste. Slowly add in milk and chicken stock whisking the entire time. Cook for about one more minute just until the mixture begins to thicken and combine. Season with salt and pepper to taste and set aside.

  3. Preheat oven to 350 degrees and butter a 2½ - 3 quart baking dish.

  4. In an extra large bowl combine hasbrowns (they won't be completely thawed, that's fine), cream of chicken mixture, shredded cheddar cheese, seasoned salt and pepper, sour cream and chopped onion. Mix well and taste to see if more seasoning is needed.

  5. Spoon mixture into buttered casserole dish and bake uncovered for 30 minutes.

  6. In a small bowl crush up cornflakes and mix with melted butter.

  7. Top casserole with the mixture and bake an additional 30 minutes until the potatoes are bubbly and cooked through.

  8. Remove from oven and allow to cool slightly. Top with chopped chives for garnish before serving.


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