32 oz. hash browns
1 can cream of chicken soup
12 oz. shredded American cheese
8 oz. sour cream
Medium onion
2 sticks butter
1 tsp. salt
2 c. crumbled corn flakes

Thaw hash brown potatoes and put in bottom of casserole dish. Mix together cream of chicken soup, shredded American cheese, sour cream, onion, butter and salt and spread over potatoes. Take crumble corn flakes and put on top. Then pour 1 stick melted butter on top. Pat down. Bake 40 or 45 minutes at 350 degrees.