- 3 cups shredded sharp Cheddar cheese
- 1 (16 ounce) package frozen cubed hash brown potatoes
- 16 ounces sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 onion, diced
- 1/2 cup butter, melted
- Topping:
- 1/2 cup crushed wavy potato chips, or more to taste (optional)
- 1/2 cup butter, melted (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Stir Cheddar cheese, hash brown potatoes, sour cream, cream of chicken soup, onion, and 1/2 cup melted butter together in a large bowl. Pour into prepared baking dish.
- Bake in the preheated oven for 45 minutes. Stir crushed chips and 1/2 cup melted butter together in a bowl; spread over hash browns mixture. Bake until casserole is bubbling and topping is golden, about 15 minutes more.