▢20 oz bag of frozen hashbrowns
▢2 cups of shredded cheddar cheese
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▢1 teaspoon of salt
▢1 teaspoon of pepper
▢2 cups of sour cream
▢10.5 oz can of cream of chicken soup or one batch of homemade cream of chicken soup
▢1/2 cup of milk
▢1 lb of cooked chicken shredded
▢2 cups of corn flakes crushed
▢4 tablespoons of butter melted
INSTRUCTIONS
Preheat oven to 350 degrees F.
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In a large bowl mix together the salt, pepper, sour cream, cream of chicken soup and milk. Then stir in the chicken, cheese and hashbrowns.
Place into a lightly greased 9×13 baking pan.
In a small mixing bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the casserole.
Bake for 1 hour or until golden brown.
RECIPE NOTES
Refrigerate the leftovers in an air tight container for up to 5-7 days.
NUTRITION FACTS
Serving 8ounces, Calories 493kcal, Carbohydrates 24g, Protein 26g, Fat 32g, Saturated Fat 18g, Cholesterol 132mg, Sodium 976mg, Potassium 671mg, Fiber 1g, Sugar 3g, Vitamin A 1110IU, Vitamin C 7.8mg, Calcium 301mg, Iron 3.3mg
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