Step 1

To make the homemade cream of chicken soup, melt butter in a large sauce pan. Sprinkle flour into the pan and stir until mixture comes together. Gradually whisk in chicken broth and milk until incorporated. Bring to a boil and continue to stir until sauce thickens. Remove from heat.

Step 2

Preheat oven to 350 degrees and lightly grease a 9x13 inch baking pan. In a large bowl combine hash brown potatoes, sour cream, garlic powder, onion powder, cheddar cheese, salt and pepper to taste, and cream of chicken soup, and mix well.

Step 3

Spread mixture into prepared baking pan. Cover with crushed cornflakes. Drizzle melted butter over the cornflake topping.

Step 4

Bake for 35-45 minutes until mixture is bubbly and cornflakes are golden brown on top. Allow to cool slightly before serving.