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Preheat oven to 350F. Spray a 9×13 inch baking dish with oil.
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In a large bowl, combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns. Spread in the prepared pan.
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Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
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Bake in the preheated oven. If using shredded hash browns, cook for 30 minutes. If using cubed hash browns, cook for 55-60 minutes.