Hash Brown Chicken Casserole

Hash Brown Chicken Casserole 2 lbs frozen hash brown potatoes, Southern Style 2 cups shredded cheddar cheese 1/2 teaspoon salt and pepper 1 cup frozen peas and carrots 1/2 cup summer sweet corn, canned 2 C sour cream or plain yogurt 1 can cream of chicken soup 1/3 cup milk 3 cups cooked, shredded roasted chicken 2 cups bread crumbs Heat over to 400 degrees. Place potatoes in 9 by 13 pan. In a large bowl, mix well the remaining ingredients, except bread crumbs. Pour over potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown. Serves 12.