Chicken Hashbrown Casserole
1 can cream of chicken soup
8 ounces sour cream
1 egg
1/4 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 dash pepper
2 cups cooked chicken, shredded
16 ounces frozen hash browns, thawed
1/2 cup corn flakes
1/2 cup shredded cheddar cheese
Spray 9×9″ baking dish with non-stick spray. In large bowl, combine soup, sour cream, egg, celery salt, garlic powder, onion powder, parsley, and pepper. Mix well. Stir in chicken, then hash browns. Turn mixture into baking dish, top with corn flakes. Bake 25 minutes at 350ºF. Remove from oven, sprinkle with cheese. Return to oven, bake another 20 minutes.
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