2 lb. bag hash browns, salt and peppered to taste
1 can Cheddar cheese
1 can cream of chicken soup
1 pt. sour cream
corn flakes, crumbled up and put on top of casserole

In bowl, mix together Cheddar cheese, cream of chicken soup and sour cream. Pour over potatoes in pan. Cook 30 minutes in oven preheated to 375°F or until center is bubbling. Remove from oven and add crushed corn flakes (about 1 cup). Pour 1/2 cup butter or 1 stick, melted, on top of corn flakes. Return to oven and continue to bake until brown.