Chicken Potato Casserole

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1 32-ounce package frozen shredded potatoes

6 chicken breast halves

1/2 cup butter, melted

1 can cream of chicken soup

12 ounces shredded cheddar cheese

1 teaspoon salt

1 8-ounce sour cream and onion, to taste (optional)

Topping

2 cups corn flakes

1/2 cup melted butter

Spread shredded potatoes in bottom of greased 13脳9 baking dish.

Place chicken on potatoes. Combine all other ingredients except topping; pour over chicken.

Mix corn flakes and butter; spread on top.

Bake at 350掳 for 45 minutes, uncovered.

Melinda Huffman

Jefferson

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