Chicken (or Turkey) and Potato Casserole

• 1 bag Frozen Store-bought Hashbrowns, 1 Kg Bag (or Home-cooked Potatoes, Diced)
• 5 pieces Cooked Chicken, Deboned, Cubed
• 2 cans Cream Of Chicken Soup (10 Oz. Can)
• 2 cups Shredded Cheese
• 1 cup Sour Cream
• 1 whole Small Onion, Chopped
• 1/4 cups Sliced Green Onion (optional)
• 2 Tablespoons Fresh Parsley, Chopped (or Half This Amount If Using Dried), Optional
• 1 teaspoon Salt (or Not, If The Potatoes And Chicken Have Been Salted)
• 1/2 teaspoons Pepper
• 8 cups Corn Flakes Cereal (measured, Then Crushed)
• 1/2 cups Melted Butter

1. Preheat oven to 350 F. Grease a 9x13 pan plus an additional 8x8 foil pan for an extra meal.
2. Into the pans, layer the hashbrowns, then the cooked chicken cubes.
3. In a large bowl stir together the soups, cheese, sour cream, onion, green onion, parsley, salt and pepper.
4. Spread over the chicken.
5. In another large bowl stir together the crushed Corn Flakes and melted butter.
6. Reserve about 1/3 of the crumbs in a Ziploc bag and freeze them in the bag.
7. Put foil on the 8x8 pan and freeze it as well.
8. Youll use these for dinner another night.
9. Top the 9x13 casserole with the remaining Corn Flake crumbs.
10. Bake for 45 minutes or until bubbly and heated through.

frozen storebought hashbrowns, chicken, cream of chicken soup, shredded cheese, sour cream, onion, green onion, fresh parsley, salt, pepper, corn flakes cereal, butter

Taken from tastykitchen.com/recipes/main-courses/chicken-or-turkey-and-potato-casserole/ (may not work)