“My son and husband have declared this his new favorite dinner.”

Preheat your oven to 350°F (175°C).
In a large bowl, combine the salt, pepper, sour cream, cream of chicken soup, and milk.
Add the shredded cooked chicken, shredded cheddar cheese, and frozen hashbrowns to the bowl and mix thoroughly.
Lightly grease a 9×13 inch baking dish.
Pour the hashbrown mixture into the prepared baking dish, spreading it evenly.
In a separate bowl, combine the crushed cornflakes with the melted butter, mixing until the cornflakes are evenly coated.

Sprinkle the cornflake topping evenly over the hashbrown mixture in the baking dish.

Bake in the preheated oven for approximately 1 hour, or until the casserole is golden brown and bubbly.
Let it cool slightly before serving.