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Chicken & Hash Brown Cornflake Funeral Casserole

Creamy chicken and hash brown casserole topped with buttery cornflakes and baked in cast iron. Includes both kitchen and camp Dutch oven versions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch green onions sliced, divided
  • 2 10.5-ounce cans cream of chicken soup
  • 1 ½ cups sour cream
  • 2 cups shredded cheddar cheese
  • ¼ cup minced dried onion
  • ½-1 teaspoon kosher salt - To Taste
  • ½-1 teaspoon ground black pepper - To Taste
  • 3 cups chopped or shredded cooked chicken - Tip: Use all the white meat from a baked, roasted, or rotisserie chicken.
  • 1 30-ounce package frozen shredded hash browns - partially thawed
Topping
  • 1 cup finely crushed cornflakes
  • 3 tablespoons butter - melted

Equipment

  • Large mixing bowl
  • Small Bowl
  • Measuring Cups
  • Measuring Spoons:
  • Can Opener
  • Spatula or large spoon
  • Deep 12-inch baking pan or cast iron skillet - Kitchen Version
  • Deep 12-inch camp Dutch oven - Camp Version

Method
 

Kitchen Version
  1. Preheat the oven to 350°F (180°C).
  2. Reserve 3 tablespoons of the sliced green onions for garnish.
  3. In a large bowl, combine the remaining green onions, cream of chicken soup, sour cream, Cheddar cheese, dried onion, salt, pepper, cooked chicken, and hash browns. Mix well.
  4. Transfer the mixture to a lightly greased deep 12-inch baking pan or cast iron skillet and spread it into an even layer.
  5. In a small bowl, stir together the crushed cornflakes and melted butter until evenly coated.
  6. Sprinkle the cornflake mixture evenly over the casserole.
  7. Bake for 50 to 60 minutes, or until hot, bubbly, and golden on top.
  8. Let the casserole rest for 10 minutes before serving.
  9. Garnish with the reserved green onions.
Camp Cast Iron Dutch Oven Version
  1. Light a full batch of charcoal briquettes and let them ash over.
  2. Reserve 3 tablespoons of the sliced green onions for garnish.
  3. In a large bowl, combine the remaining green onions, cream of chicken soup, sour cream, Cheddar cheese, dried onion, salt, pepper, cooked chicken, and hash browns. Mix well.
  4. Lightly oil the inside of a deep 12-inch camp Dutch oven.
  5. Transfer the casserole mixture to the Dutch oven and spread it into an even layer.
  6. In a small bowl, stir together the crushed cornflakes and melted butter until evenly coated.
  7. Sprinkle the topping evenly over the casserole and place the lid on the Dutch oven.
  8. Arrange about 7 hot briquettes underneath and 14 on the lid, which gives roughly 350°F (180°C).
  9. Bake for 50 to 60 minutes, rotating the oven and lid in opposite directions every 10 to 15 minutes for even heat.
  10. When the casserole is hot and bubbling and the topping is browned, let it rest for 10 minutes.
  11. Garnish with the reserved green onions and serve.

Notes

A beer-brined roasted chicken works especially well in this recipe, but rotisserie chicken is also a great option.
Use partially thawed hash browns so the casserole bakes more evenly.
A deep pan or Dutch oven works best because this is a full casserole and may bubble over in a shallow pan.
Let the casserole rest 10 minutes before serving so it sets up properly.
For outdoor baking, rotate the Dutch oven and lid every 10 to 15 minutes to reduce hot spots.
Chef Tips
Use partially thawed hash browns for the best texture and even baking.
Freshly shredded cheese melts smoother than pre-shredded.
Crush the cornflakes fine, but not too fine, so the topping stays crisp.
If the topping browns too fast outdoors, reduce the top coals slightly.
Keep a few extra hot briquettes ready for longer outdoor bakes.