Hashbrown Chicken Casserole

Ingredients

• 4 cups frozen hashbrowns, thawed, preferably shredded
• 2 cups cooked chicken, shredded
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 1 cup crushed cornflakes or potato chips
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Shred the cooked chicken into bite-sized pieces.
3. In a large mixing bowl, combine the thawed hashbrowns, shredded chicken, sour cream, cream of chicken soup, 1 cup of cheddar cheese, diced onion, garlic powder, salt, pepper, and milk. Stir until well mixed.
4. Grease a 9x13-inch baking dish and pour the chicken and hashbrown mixture into the dish, spreading it out evenly.
5. In a separate bowl, mix the crushed cornflakes (or potato chips) with the melted butter and sprinkle this mixture evenly over the top of the casserole.
6. Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is heated through.
7. Once baked, let the casserole sit for about 10 minutes before serving.