Hash Brown Chicken Casserole

Directions:

2 lbs frozen hash brown potatoes, Southern Style (GF hash browns)
2 cups shredded cheddar cheese (cabot, naturally lactose free)
1/2 teaspoon salt and pepper
1 cup frozen peas and carrots
1/2 cup summer sweet corn, canned
2 C sour cream or plain yogurt (0% greek yogurt)
1 can cream of chicken soup (follow the "cream of" link to make your own allergy free version)
1/3 cup milk (0% lactose free or unsweetened non dairy)
3 cups cooked, shredded roasted chicken
Bread crumbs or Corn Flake crumbs (GF bread crumbs or GF corn flakes)

Directions:

Heat the oven to 400 degrees. Place the potatoes in 9 by 13-inch pan. In a large bowl, mix together the remaining ingredients, except the bread crumbs. Layer the mixture over the potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown.

Serves 12. Total time: 1 hour 15 minutes.

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