32 oz. pkg. frozen hash browns, thawed
1 pt. sour cream
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
2 c. shredded Cheddar cheese
1 tsp. salt
1/2 tsp. pepper
1/4 c. grated onion
1/2 c. milk

TOPPING:

2 c. crushed cornflakes
4 tbsp. butter

Preheat oven to 350 degrees. Mix hashbrown potatoes, sour cream, cream of chicken soup, cheese, salt, pepper, onion and milk in medium bowl. Pour into buttered 9 x 13 inch pan. Sprinkle cornflakes and butter on top. Bake uncovered for 1 hour.