Ingredients
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
Instructions
1. Set your oven to preheat at 350°F.
2. In a sizable bowl, combine salt, pepper, sour cream, cream of chicken soup, and milk. Integrate the chicken, cheese, and hashbrowns into this mixture.
3. Transfer the mixture into a 9×13 baking dish that’s been lightly greased.
4. For the topping: In a different bowl, meld the crushed cornflakes with the melted butter. Layer this on top of the casserole.
5. Place in the oven and bake until a delightful golden brown, approximately 1 hour.
Notes
Ensure the casserole’s leftovers are sealed in an airtight container. They can be stored and enjoyed for up to a week.
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