Hashbrown Chicken Casserole Recipe

This Recipe is meant for Scouts BSA.

2 lb. frozen hashbrowns
3/4 C. butter
2 C. cornflakes
1 can of chicken - 10 oz.
1 can Campbell's Cream of Chicken soup
1 pint sour cream
1/2 large onion
2 C. cheddar cheese
1 tsp salt
1/4 tsp pepper

(I like to break the chicken apart into smaller shreds with a fork, but chunks are ok)

Chop the onion.
Grate the cheese.
Melt the butter in the dutch oven.
Pour in the cornflakes and saute in butter, then scoop out the cornflakes, leaving remaining butter.

Pour in the hashbrowns and continually stir them until they are defrosted and soft.
Add all ingredients except cornflakes and mix together.
Sprinkle the cornflakes over the top.
Bake covered at about 350 degrees for about 40 minutes.

Serves about 6.