Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
2. Prepare the Casserole Filling:
In a large bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, black pepper, and paprika (if using). Mix until smooth.
Add the shredded chicken and frozen hashbrowns. Stir until the chicken and hashbrowns are evenly coated in the creamy mixture.
3. Assemble the Casserole:
Pour the chicken and hashbrown mixture into the prepared casserole dish and spread it out evenly.
Drizzle the melted butter over the top of the casserole for added flavor and crispiness.
4. Prepare the Topping:
In a small bowl, combine the cornflakes or breadcrumbs with a tablespoon of melted butter. Mix well to coat the crumbs evenly.
Sprinkle the crumb mixture evenly over the top of the casserole.
5. Bake the Casserole:
Bake in the preheated oven for about 45-55 minutes, or until the casserole is hot and bubbly and the top is golden brown and crispy. You can check the casserole by inserting a knife into the center — it should come out hot and clean when fully cooked.
6. Serve:
Let the casserole cool for a few minutes before serving. You can garnish it with fresh chopped parsley if desired for a pop of color.
