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Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
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Combine the Wet Ingredients: In a large mixing bowl, whisk together the sour cream, cream of chicken soup, and milk until smooth and well-combined. Stir in the salt and pepper.
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Build the Casserole: To the creamy mixture, add the frozen hashbrowns, shredded chicken, and 1 ½ cups of the cheddar cheese. Gently fold everything together until the hashbrowns and chicken are evenly coated.
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Assemble in Dish: Transfer the mixture to the prepared baking dish, spreading it into a smooth, even layer. Sprinkle the remaining ½ cup of cheddar cheese over the top.
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Create the Crunchy Topping: In a medium bowl, combine the crushed corn flakes and melted butter, tossing until the cereal is thoroughly coated. Sprinkle this buttery mixture evenly over the top of the casserole.
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Bake to Perfection: Bake, uncovered, for 50-60 minutes, or until the casserole is bubbly around the edges and the topping is a deep golden brown.
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Rest and Serve: Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving. This rest time allows the layers to set, making it easier to slice into neat portions.
Enjoy this hearty, crowd-pleasing dish
