Preheat oven to 350 degrees, and lightly coat a 9x13 casserole dish with non-stick cooking spray.
In a small sauce pan or skillet, melt 1 stick of salted butter. Add the diced yellow onion and cook for 4-5 minutes until onions are soft and translucent.
In a large mixing bowl, stir together the thawed hash brown potatoes, onion and butter mixture, sour cream, cheddar cheese, and cream of chicken soup. Season with salt and pepper, stirring to combine. Transfer mixture to the prepared baking dish.
Melt 1/2 stick salted butter and pour over crushed cornflakes and stir to coat. Spoon corn flake topping evenly over the top of the potato mixture.
Bake for 30-40 minutes, or until potato mixture is bubbly and cooked through.
*This dish can also be prepared in a slow cooker. Simply add the mixture from step 3 into a crock pot and cook on low for 4 hours or on high for 2 hours. Add the corn flake topping when you have about 30 minutes cook time remaining.
Keyword Cheesy potatoes, Corn flake casserole, corn flakes, cream of chicken, Easy potato recipes, Funeral Potatoes, Hash brown potatoes, Party Potatoes