A creamy, comforting baked casserole made with tender chicken, shredded hash browns, and a crisp golden topping.

24 ounces frozen shredded hash brown potatoes

10 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 small onion, finely chopped

1 cup cooked chicken, shredded or diced

½ cup cornstarch

2½ cups 1% milk, divided

1½ cups chicken broth

1 packet dry onion soup seasoning

½ cup plain Greek yogurt or sour cream

2 cups shredded cheddar cheese

Crushed corn flakes, for topping

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1. Preheat oven to 350°F and grease a deep 9×13-inch baking dish.

2. Melt 2 tablespoons butter in a skillet. Add garlic, onion, and chicken. Cook until onion is soft. Set aside.

3. Melt remaining butter in a saucepan. Whisk in cornstarch and cook 2 minutes.

4. Whisk in 2 cups milk, broth, and seasoning. Add chicken mixture. Simmer until thick.

5. Stir in yogurt until smooth.

6. Mix in hash browns and cheese.

7. Transfer to dish. Add remaining milk to coat potatoes.

8. Top with crushed corn flakes, cover, and bake 90 minutes.

9. Uncover and bake 10 minutes until golden. Rest briefly before serving.

Let the casserole rest before serving for cleaner slices. Add the topping just before baking if freezing.