If you love rich, soul-soothing comfort food that comes together with almost zero effort, this Mississippi Funeral Chicken and Potato Casserole is about to become your new weeknight favorite. It takes the zesty, savory flavors of the classic Mississippi roast—ranch seasoning, au jus, rich butter, and tangy pepperoncini peppers—and transforms them into a hearty, crowd-pleasing chicken and hash brown bake.
Whether you are feeding a hungry family on a busy school night or bringing a dish to a neighborhood potluck, this casserole delivers maximum flavor with minimal prep. The tender shredded chicken mixes effortlessly with creamy, cheesy potatoes, while the signature pepperoncini kick cuts through the richness to keep every bite interesting. It is warm, cheesy, deeply satisfying, and guaranteed to yield zero leftovers.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Servings
8 servings
Ingredients
For the Chicken and Potato Base
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 package (30 oz) frozen shredded hash browns, thawed
- 1 packet (1 oz) dry Ranch seasoning mix
- 1 packet (1 oz) dry Au Jus gravy mix
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup unsalted butter, melted
- 1/2 cup sliced pepperoncini peppers (plus 2 tbsp of the juice from the jar)
- 2 cups sharp cheddar cheese, shredded (divided)
For the Crispy Topping
- 2 cups cornflakes, crushed
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Combine the Cream Base: In a large mixing bowl, whisk together the melted butter (1/2 cup), sour cream, condensed cream of chicken soup, dry Ranch seasoning, dry Au Jus mix, and pepperoncini juice until smooth and well combined.
- Fold in Main Ingredients: Add the thawed hash browns, shredded chicken, sliced pepperoncinis, and 1 cup of the shredded cheddar cheese into the bowl. Stir gently until everything is evenly coated in the creamy sauce.
- Transfer to Baking Dish: Spread the mixture evenly into your prepared 9×13-inch baking dish, pressing it down lightly into a uniform layer. Top with the remaining 1 cup of shredded cheddar cheese.
- Add the Topping: In a small bowl, mix the crushed cornflakes with the melted butter (1/4 cup). Sprinkle the buttery cornflakes evenly over the cheese layer.
- Bake: Bake uncovered at 350°F for 40 to 45 minutes, until the casserole is hot and bubbling around the edges and the cornflake topping turns a deep golden brown.
- Rest and Serve: Remove from the oven and let it sit for 5 to 10 minutes to set slightly before scooping and serving.
Recipe Tips
- Thaw the Hash Browns: Make sure your frozen hash browns are fully thawed and patted dry with paper towels before mixing. Excess moisture can make the casserole watery instead of thick and creamy.
- Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent a smooth melt. Grating a block of sharp cheddar gives you a much richer, creamier texture.
- Adjust the Heat: The pepperoncinis add flavor and tang rather than heavy spice. However, if you prefer mild comfort food, reduce the peppers to 1/4 cup and omit the extra brine.
- Use Cooked Chicken: Rotisserie chicken from the deli saves time and adds great flavor. You can also use leftover baked or poached chicken breasts.
- Internal Temperature Check: Ensure the chicken used is previously cooked to a food-safe internal temperature of 165°F.
Variations
- Extra Zesty: Double the sliced pepperoncini peppers and add 1/2 teaspoon of red pepper flakes into the sour cream mixture.
- Bacon & Green Onion: Fold 1/2 cup of cooked, crumbled bacon and 1/3 cup of chopped green onions into the potato mixture before baking.
- Low-Carb / Keto-Friendly: Swap the frozen hash browns for 4 cups of steamed cauliflower florets or riced cauliflower, and substitute the cornflake topping with crushed pork rinds.
Substitutions
- Cream of Chicken Soup: Cream of mushroom, cream of celery, or homemade white garlic sauce works equally well.
- Au Jus Packet: If you cannot find Au Jus mix, an equal packet of dry brown gravy mix or French onion soup mix works as a great substitute.
- Cornflakes: Ritz crackers or Panko breadcrumbs tossed in butter make fantastic crunchy alternatives for the topping.
Serving Suggestions
- Fresh Green Salad: Serve alongside a crisp garden salad dressed with a light vinaigrette to balance the rich casserole.
- Steamed Vegetables: Garlic butter green beans or roasted broccoli pair perfectly.
- Southern Biscuits: Serve with warm buttermilk biscuits or cornbread for soaking up the savory sauce.
Storage
- Refrigerator: Store leftover casserole in an airtight container in the fridge for up to 3 to 4 days.
- Freezer: Assemble the casserole (without the cornflake topping), wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, add the cornflake topping, and bake as directed (adding 10 extra minutes if chilled).
- Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, or cover the dish with foil and heat in a 350°F oven for 15 to 20 minutes until warmed through.
FAQ
Can I make this casserole ahead of time?
Yes! You can assemble the chicken and potato mixture in the baking dish up to 24 hours in advance. Cover tightly and refrigerate. Wait to add the buttered cornflake topping until right before putting it in the oven so it stays crispy.
Is Mississippi Funeral Chicken spicy?
Not at all. Pepperoncini peppers are mild and tangy rather than hot. They give the dish a savory, pickled zing that cuts through the creaminess of the cheese and soup.
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you will need to peel, shred, and par-boil them first, then squeeze out all excess moisture thoroughly so the casserole cooks evenly.
Nutrition
Nutrition information is an estimate based on ingredients and serving size.
Servings: 8
Calories per serving: ~480 kcal
- Protein: 26g
- Carbohydrates: 32g
- Fat: 28g
- Fiber: 2g
- Sugar: 3g
