Ingredients
- 2 (10.75-ounce) cans condensed, reduced-fat cream of chicken soup
- 12 ounces sharp cheddar cheese, shredded (about 3 cups)
- 1 cup (227 grams) sour cream
- 1 (32-ounce) bag frozen diced hash brown potatoes (about 7⅓ cups)
- 2½ cups corn flakes cereal
View Full Recipe at Brown Eyed Baker
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