Hashbrown Chicken Casserole Recipe

• 2 lb. frozen Southern-style hashbrowns
• 2 cups shredded cheddar cheese
• 1 cup frozen peas and carrots
• 2 cups sour cream
• ½ cup canned corn, drained
• 1 can cream of chicken soup
• 3 cups shredded chicken
• ⅓ cup milk
• 2 cups bread crumbs
• Salt and pepper to taste

1. Preheat your oven to 400°F (200°C).
2. Spread the frozen hashbrowns evenly in the bottom of a 9×13-inch baking dish.
3. In a large bowl, combine all ingredients except the bread crumbs. Stir well to ensure everything is mixed thoroughly.
4. Spread the mixture evenly over the layer of hashbrowns in the baking dish.
5. Sprinkle the bread crumbs on top of the casserole.
6. Bake in the preheated oven for 1 hour or until the top is golden and the casserole is bubbly.
7. Serve warm and enjoy!