Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Mix It Up: In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, diced onion, garlic powder, salt, and pepper. Mix until everything is well combined.
Layer & Top: Spread the mixture evenly into your prepared baking dish. In a small bowl, mix the crushed cornflakes with 2 tbsp melted butter. Sprinkle this crunchy topping over the casserole.
Bake to Perfection: Bake uncovered for 45 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Serve & Enjoy: Let it cool for 5-10 minutes before serving. Pair it with eggs, bacon, or fresh fruit for a complete meal! 
Chef’s Tips:
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