Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
Bake in the preheated oven until the casserole is bubbling, about 1 hour.
NOTE: I like to use those canned, crunchy French fried onions instead of the corn flakes.
Be thou comforted, little dog, Thou too in Resurrection shall have a little golden tail. ~ Martin Luther