6-8 cooked chicken breasts, cut in bite-size pieces
1 (32 oz.) bag hash browns, thawed
2 cans cream of chicken soup
1 pt. sour cream
1 c. chicken broth
1 lb. cheddar cheese, shredded
1 onion, chopped
salt & pepper to taste
1 cube butter
2 c. corn flakes, crushed

Mix together first 8 ingredients. Place in large baking dish. Melt butter and toss with corn flakes and sprinkle on casserole. Lightly cover with foil for first half hour of baking.

Bake in 350°F oven for 1 to 1 1/2 hours until bubbly and potatoes are done.