2 cups shredded cheese
2 cans cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1/2 cup chopped onions
1 tsp garlic powder
salt and pepper, to taste (I usually dump a whole bunch in there)
32 oz package frozen cubed hash browns
3 cups coarsely crushed corn flakes
2 tablespoons melted butter
Grease a 9×13 inch baking dish. Preheat the oven to 350F.
In a large bowl, combine the cheese, cream of chicken soup, sour cream, salt, pepper, garlic powder, melted butter and onions. Gently fold in the hash browns. Spread in the prepared pan.
Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
Bake in the preheated oven. Cook for 55-60 minutes.