2Put thawed hash brown potatoes in the baking pan along with the thawed peas (save 1/2 cup of peas to garnish top of casserole). Sprinkle with 1 cup of shredded cheese. Pour the chicken mixture over the potatoes and cheese.
3Cook the chicken, cube it and mix it in a bowl with the sour cream, chicken soup, onions, peppers, melted butter and spices.
4Bake at 350 degrees for 20 minutes. Sprinkle with the remaining cheese. Bake for an additional 25 minutes, or until bubbly and cheese is melted.
*** Garnish the top of the casserole with about 1/2 cup of the peas (optional).