Crispy Potato Casserole

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

Homemade Cream of Chicken Soup Base:

4 tbsp. butter

½ cup. all-purpose flour

2 cups. Aneto Chicken Broth

1 tsp. powdered chicken bouillon

½ cup. heavy cream

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

Pinch celery seed

Pinch black pepper

1 ½ each. bags frozen hash brown potatoes, thawed

2 cups. sour cream

5 tbsp. butter, melted

1 tbsp. dried minced onions

2 cups. cheddar cheese, grated

Cornflake Topping:

2 cups. cornflakes, crushed

5 tbsp. butter, melted

Instructions:

Preheat the oven to 350°F.
To make the soup base, melt butter in a medium saucepan over medium heat.
Once melted, add the flour, and whisk to combine the roux. Cook the roux for 1 minute, stirring constantly.
Add the broth, bouillon, cream, garlic powder, onion powder, salt, celery seed, and black pepper to the saucepan, whisk to combine with the roux.
Bring the soup base to a simmer, whisking frequently, for 10 minutes until thickened. Remove from the heat and set aside to cool at room temperature (the soup base will further thicken as it cools).
Once the soup base has cooled, transfer to a large bowl. Add the thawed potatoes, sour cream, melted butter, minced onion, and cheddar cheese, and stir to combine.
To make the cornflake topping, place the crushed cornflakes in a medium bowl. Add the melted butter and stir to combine.
Transfer the potato mixture to a large casserole dish and spread out in an even layer.
Sprinkle the top of the casserole with the cornflake topping and place in the oven.

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