ADVERTISEMENT
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large bowl, combine the cream of mushroom soup, sour cream, onion, garlic, salt, and pepper. Mix well.
Add the cooked chicken and thawed hashbrowns to the bowl, then stir until evenly coated with the sauce.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle shredded cheddar cheese over the top.
(Optional) Mix crushed cornflakes with melted butter and sprinkle over the cheese for a crunchy topping.
Bake uncovered for 45–50 minutes, or until bubbly and golden on top.
Let cool for a few minutes before serving.
Serving and Storage Tips
ADVERTISEMENT
