Directions 7 steps | 80 Minutes
Prepare the cream of chicken soup. In a saucepan over medium heat, add the unsalted butter. Once the butter melts, add the flour and stir until a smooth paste forms and a nutty aroma appears, about 3 minutes.
Slowly add the low-sodium chicken broth in a thin stream while constantly whisking to prevent lumps. Then slowly add the whole milk in a thin stream while constantly whisking to prevent lumps. Add the chicken bouillon cube, garlic powder, onion powder, kosher salt and black pepper and stir until well combined. Simmer until the cream of chicken soup is thick and creamy, about 10 minutes. Set aside.
Preheat the oven to 350°F. Grease a 2-quart rectangular casserole dish and set aside. Place the thawed hashbrowns and onions into a large microwave-safe bowl. Stir until combined. Microwave on high for 2 minutes. Remove the bowl from the microwave. Stir in the cream of chicken soup, sour cream, unsalted butter, ¾ cup shredded cheddar cheese and ¾ cup shredded Monterey Jack cheese. Season with salt and pepper, to taste. (See notes 4.)
Prepare the crunchy topping. In a bowl, combine the crushed cornflakes or panko breadcrumbs with the unsalted butter. Toss until evenly coated.
Transfer the hashbrown mixture to the prepared baking dish. Spread the remaining ½ cup of cheese over the casserole. Evenly spread the crunchy topping.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake until the topping is browned, about 15 minutes.
Garnish with finely chopped parsley and serve. Enjoy!
- If short on time, you can use a 10 oz can of cream of chicken soup.
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- We recommend shredding your cheese instead of purchasing pre-shredded cheese for the best melting experience.
- Be careful as the microwaved bowl will be hot.