1/2 c. milk
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. cut up cooked chicken or turkey
3 1/2 c. frozen hash brown potatoes

TOPPING:

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

1. Preheat oven to 400 degrees. Grease a 2 quart baking dish.

2. Cook frozen potatoes in boiling water for five minutes; drain.

3. In large bowl, combine soup and milk. Then add chicken and drained potatoes; stir. Spoon into prepared baking dish.

4. For Topping: Sprinkle crushed flakes over top of casserole, drizzle melted butter over top.

5. Bake 45 minutes or until hot and bubbly in enter. Yield: 6 to 8 servings.