1 can (4 oz.) mushrooms, drained
1/2 c. milk
2 cans (10 1/2 oz.) cream of chicken soup
2 c. cut up chicken or turkey
3-3 1/2 c. frozen hash browns

TOPPING:

2 tbsp. butter
2/3 c. crushed corn flakes

Preheat oven to 400 degrees. Grease a 2 quart casserole dish. Cook frozen potatoes in boiling water for 5 minutes; drain. Combine soup and milk in large bowl; add mushrooms, chicken and drained potatoes, stir, spoon into baking dish. Sprinkle crushed flakes over casserole, drizzle melted butter over top. Bake 45 minutes or until hot and bubbly in middle. Yield: 6-8 servings.