Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the Creamy Mixture:
In a large bowl, mix sour cream, cream of chicken soup, and milk until well combined.
Combine Ingredients:
Stir in the thawed hashbrowns and shredded chicken, ensuring they are evenly coated.
Season the mixture with salt and black pepper.
Fold in the shredded cheddar cheese.
Assemble the Casserole:
Pour the mixture into the greased baking dish, spreading it evenly.
Prepare the Topping:
In a separate bowl, mix the crushed cornflakes with melted butter until well coated.
Evenly sprinkle the cornflake mixture over the casserole.
Bake:
Place the dish in the preheated oven and bake for 45-60 minutes, or until the top is golden brown and the casserole is bubbling.
Variations and Tips:
Crunchy Topping Alternative: Substitute cornflakes with crushed Ritz crackers or panko breadcrumbs for a different texture.
Add Veggies: Mix in chopped onions, bell peppers, or jalapeños for extra flavor and nutrition.
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