2 lb. southern-style frozen hashbrowns

2 cups shredded cheddar cheese

1 cup frozen peas and carrots

2 cups sour cream

1/2 cup canned corn, drained

1 can cream of chicken soup

3 cups shredded chicken

1/3 cup milk

2 cups bread crumbs

Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).

Spread the hashbrowns evenly in the bottom of a 9×13-inch baking dish.

In a large bowl, mix together all the remaining ingredients except for the bread crumbs until well combined.

Layer the mixture on top of the hashbrowns in the baking dish.

Sprinkle the bread crumbs over the casserole.

Bake for 1 hour, or until the casserole is golden brown and bubbly.

Serve and enjoy this creamy and satisfying Hashbrown Chicken Casserole!