Cornflake Chicken Casserole–tender chicken and potatoes in a creamy sauce, topped with crunchy cornflakes and melted cheddar cheese for the ultimate comfort food dinner.
Cornflake Chicken Casserole
Today’s recipe is like a from-scratch take on classic funeral potatoes, with chicken added for an all-in-one meal. There are no cream soups or frozen hashbrowns here. Instead, a homemade creamy sauce is made and real Russet potatoes are peeled and cubed. I use both the Instant Pot and the oven for the best of both worlds. The Instant Pot quickly cooks the chicken and potatoes until perfectly tender, then the oven finishes everything off with that crispy, buttery cornflake topping. For best results, make sure your sour cream is fully at room temperature before stirring it in to prevent it from separating when added to the hot mixture. Enjoy!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better Than Bouillon chicken base
- Boneless skinless chicken thighs–or boneless skinless chicken breasts
- Russet potatoes–or Yukon Gold potatoes
- Kosher salt
- Black pepper
- Garlic powder–1 Tbsp minced garlic
- Onion powder
- Poultry seasoning
- Cornstarch
- Green onions–or chives
- Sour cream–or plain Greek yogurt
- Shredded cheddar cheese–or Colby Jack cheese
- Cornflakes
- Butter
Steps
Pour broth into Instant Pot. Add in the chicken and potatoes. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Add in the slurry and gently stir until sauce has thickened. Stir in the sour cream and green onions.
Heat oven to 375° F. Spread chicken mixture into a 9×9 inch pan. Sprinkle the cheese on top. Sprinkle the cornflakes on top and then drizzle the butter over the top.
Bake for 25 minutes.
Serve and enjoy!
Notes/Tips
- Serve with steamed green beans or broccoli.
- I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This dish is best the first day because the crunchy cornflake topping gets soggy after refrigeration.
- Other recipes you can make with Instant Pot Loaded Baked Potato Soup and Slow Cooker Cheesy Taco Orzo.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Cornflake Chicken Casserole
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Tender chicken and potatoes in a creamy sauce, topped with crunchy cornflakes and melted cheddar cheese for the ultimate comfort food dinner.
Ingredients
- 1/2 cup chicken broth
- 24 oz boneless skinless chicken thighs, cut into bite size pieces
- 20 oz Russet potatoes, peeled and cubed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 3 Tbsp cornstarch
- 2 green onions, diced
- 3/4 cup sour cream, room temperature
- 1 cup shredded cheddar cheese
- 1 cup crushed cornflakes
- 4 Tbsp melted butter
Instructions
- Pour broth into Instant Pot. Add in the chicken and potatoes. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Add in the slurry and gently stir until sauce has thickened. Stir in the sour cream.
- Heat oven to 375° F. Spread chicken mixture into a 9×9 inch pan. Sprinkle the cheese on top. Sprinkle the cornflakes on top and then drizzle the butter over the top.
- Bake for 25 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven
More chicken and potato recipes…
Mary Berry Chicken Casserole
Instant Pot or slow cooker chicken thighs in a creamy mushroom sauce served over a bed of buttery mashed potatoes.
Bacon Chicken Potato Soup
Tender potatoes, carrots, and chicken simmered in a savory broth, then finished with Dijon, herbs, spinach, and a splash of half-and-half and crispy bacon for a cozy, creamy soup made easy in the Instant Pot or slow cooker.
Garlic Parmesan Crockpot Chicken and Potatoes
Chicken thighs and buttery Yukon gold potatoes tossed with whole garlic cloves and seasonings. It’s then slow-cooked and finished off with a creamy parmesan sauce that coats everything perfectly.
Chicken Thigh Pot Roast
A one-pot, dump-and-go meal made with tender chicken thighs, vegetables and savory gravy that can be prepared in an Instant Pot or slow cooker for a hassle-free dinner.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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