2 lbs. of frozen hash browns (shredded are best)
1 (8 oz.) sour cream
1 can cream of chicken soup
Corn flakes (optional)
Salt and pepper (optional)

Use 9 x 11 inch casserole dish. Grease casserole dish and place frozen hash browns in dish; let thaw. Mix sour cream and cream of chicken soup in mixing bowl; pour over thawed potatoes. Bake at 350 degrees for 40 minutes; stir potatoes and sauce so sauce is well blended throughout.

If adding salt and pepper, do it while stirring hot potatoes. Cover top of stirred potatoes with corn flakes and finish cooking 10 minutes. Can be done in microwave, approximately 30 minutes.