Easy chicken hashbrown casserole

• 1 20-ounce bag frozen hashbrowns
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups sour cream
• 1 10.5-ounce can cream of chicken soup or one batch homemade cream of chicken soup
• 1⁄2 cup milk
• 1 pound chicken, cooked and shredded
• 2 cups cornflakes, crushed
• 4 tablespoons butter, melted

Preheat oven to 350 degrees. In a large bowl mix together salt, pepper, sour cream, cream of chicken soup and milk. Stir in chicken, cheese and hashbrowns. Place in a lightly greased 9-by-13 baking pan. In a small mixing bowl, mix together the crushed cornflakes and butter. Sprinkle over casserole. Bake for one hour or until golden brown.