Course Gluten-free, Main Course, Main Dish, Side Dish
24ozfrozen hash brownsdoesn't have to be exact
1cupchickencooked, shredded or diced - or use ham
2-1/2cups1% milkdivided, but not skim!
1packageonion soup mix
1/2cupGreek yogurtor sour cream
corn flakes(if you're not gluten-free, French fried onions would be good, too)
Preheat oven to 350.
In a large skillet, sauté garlic, onion, and chicken until onions are clear and softened. Set aside.
Melt 1/2 cup butter in a medium saucepan over medium heat. Whisk in cornstarch and cook for two minutes. Add 2 cups milk, broth, soup mix, and sautéed garlic, onion, and chicken. Bring to a boil, reduce heat, and simmer (that means to cook just below the boiling point) until it's thickened. Stir frequently to prevent it from sticking and burning.
Add sour cream to the saucepan. Mix well.
If your saucepan is big enough, add the hash browns and shredded cheese and stir until it's well blended. If the saucepan isn't big enough, either dump them in a mixing bowl or mix them in your baking dish.
If you haven't already, pour the whole mess into a 9x13 baking dish. Pour some milk in (that's the remaining 1/2 cup, but you may use a little more or a little less) so that all the potatoes are covered.
Sprinkle corn flakes over the top of the potato mixture. Cover with foil and bake for 90 minutes or until it's bubbly. Remove the foil and cook the last 10 minutes to toast the corn flakes.
If you aren't gluten-free and prefer flour over cornstarch, you can substitute an equal amount in step 3.