Grease a casserole dish and place frozen shredded taters evenly in bottom.

Mix together cream of chicken soup and sour cream together. Once blended well pour over taters covering edge to edge.

On top of soup mixture place shredded cheddar cheese.

In a sandwich bag pour in cornflakes and smash with hands or rolling pin. Once crumbled pour evenly over cheese. Dot cornflakes with butter.

Cover with foil and bake in oven for 45 minutes at 350. Remove foil and bake another 10 minutes uncovered. Cheese will be melted and soup will be bubbly. Butter should be melted.