Funeral Chicken and Potato Casserole

Ingredients

• 11 bunch green onions(100g)
• 221 ounce cream of chicken soup(595g)
• 32 cup sour cream(480g)
• 42 cup shredded Cheddar cheese(226g)
• 50.25 cup minced dried onion(16g)
• 60.5 teaspoon kosher salt(3g)
• 70.5 teaspoon ground black pepper(1g)
• 83 cup shredded cooked chicken(420g)
• 930 ounce frozen shredded hash browns(850g)
• 101 cup finely crushed cornflakes(30g)
• 113 tablespoon butter, melted(42g)

Instructions

1. 1Preheat the oven to 350°F (180°C).
2. 2Reserve 3 tablespoons of sliced green onions for garnish and set aside.
3. 3In a large bowl, combine the remaining green onions, cream of chicken soup, sour cream, Cheddar cheese, minced dried onion, salt, pepper, shredded cooked chicken, and partially thawed hash browns. Mix well.
4. 4Pour the mixture into a lightly greased 9x13-inch baking dish and spread evenly.
5. 5In a small bowl, stir together the crushed cornflakes and melted butter until well blended.
6. 6Sprinkle the cornflake mixture evenly over the casserole.
7. 7Bake in the preheated oven for 50 to 60 minutes, until browned, bubbly, and heated throughout.
8. 8Let the casserole stand for 10 minutes before serving.
9. 9Sprinkle with the reserved green onions and serve.