Crispy Chicken Hashbrown Bake

Preheat oven to 425F. Lightly spray a 2 quart baking dish with cooking spray. Set aside.

In a large bowl combine soup, sour cream, mayonnaise and seasoning until well blended. Gently fold in hashbrowns.

Transfer mixture to prepared baking dish and spread out evenly. Arrange raw chicken on top, season lightly with salt and pepper. In a small bowl combine butter, cornflakes, and parmesan. Sprinkle evenly over the top of casserole.

Cover loosely with foil and bake 35 minutes. Remove foil and bake uncovered 20-25 minutes more or until chicken is fully cooked and top is gilden and crispy. Let rest 5-10 minutes before serving. Enjoy!