Chicken Hashbrown Casserole
Servings: 8

20 oz frozen hashbrowns
2 cups shredded cheddar cheese
1 tsp salt
1 tsp pepper
2 cups sour cream
10.5 oz can of cream of chicken soup or homemade version
1/2 cup milk
1 lb shredded cooked chicken
2 cups crushed corn flakes
4 tbsp melted butter

Set your oven to preheat at 350°F.

In a sizable bowl, combine salt, pepper, sour cream, cream of chicken soup, and milk. Integrate the chicken, cheese, and hashbrowns into this mixture.

Transfer the mixture into a 9×13 baking dish that’s been lightly greased.

For the topping: In a different bowl, meld the crushed cornflakes with the melted butter. Layer this on top of the casserole.

Place in the oven and bake until a delightful golden brown, approximately 1 hour.