Chicken Casserole

2 lb. Southern style frozen hashbrowns

2 C. Shredded cheddar cheese

1 C. Frozen peas and carrots

2 C. Sour cream

½ C. Canned corn drained

1 Can Cream of chicken soup

3 C. Shredded chicken

⅓ C. Milk

2 C. Bread crumbs

Salt and pepper to taste

Preheat the oven to 400 degrees.

Add the hashbrowns to the bottom of a 9×13 baking dish.

Mix together all of the remaining ingredients except for the bread crumbs in a large bowl until well combined.

Layer the mixture on top of the hashbrowns.

Top the casserole with the bread crumbs and bake for 1 hour.