Hash Brown Chicken Casserole

Hash Brown Chicken Casserole 2 pounds hash browns (frozen shredded) 2 cups shredded cheddar cheese 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup frozen peas and carrots 1/2 cup sweet corn (summer) 2 cups sour cream (or plain yogurt) 1 can cream of chicken soup 1/3 cup milk 3 cups roasted chicken (cooked, shredded) 1 cup corn flakes (crushed) 2 tablespoons butter (melted) Preheat oven to 400 degrees. In a large bowl combine together cheddar cheese, hash browns, salt, pepper, sour cream, cream of chicken soup, milk and chicken. Place into a lightly greased 9×13 baking dish. In a small mixing bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the hash brown potato casserole. Bake for 1 hour or until golden brown.