Step 1

Preheat the oven to 350 degrees Fahrenheit (175°C), and lightly coat a 9x13-inch baking dish with cooking spray.

Step 2

In a large bowl, add the cream of chicken soup, sour cream, salt, and pepper. Whisk to combine. It should be thick but not clumpy.

Step 3

Add the shredded cheese, green onions, and potatoes. Use a rubber spatula to stir the mixture, thoroughly coating everything in the soup mixture.

Step 4

Pour the casserole mixture into the prepared baking dish. Use the rubber spatula to spread the mixture evenly.

Step 5

Mix the crushed cornflakes and the melted butter in a medium bowl.

Step 6

Scatter the cornflake mixture in an even layer over the top of the casserole.

Step 7

Put the casserole into the preheated oven and bake uncovered for 45 to 50 minutes. It’s ready when the crust is golden and everything is hot and bubbly.

Step 8

Let it rest for 5 minutes before serving, and enjoy!