Hash Brown Bake

Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.

Combine the slightly thawed frozen hash browns, chopped onion, salt, and pepper in a large mixing bowl, stirring gently to distribute the onions evenly throughout.

In a separate bowl, whisk together the melted butter, cream of chicken soup, and sour cream until smooth and well combined.

Pour the soup mixture over the hash brown mixture and fold together gently using a spatula or wooden spoon until all the hash browns are coated.

Stir in 1½ cups of the shredded cheddar cheese, reserving the remaining ½ cup for topping.

Transfer the mixture to the prepared baking dish and spread it out evenly with the back of a spatula.

Bake for 35 minutes until the mixture is heated through and begins to set.

Remove the baking dish from the oven and sprinkle the reserved ½ cup cheddar cheese evenly over the top, followed by the crushed potato chips.

Return to the oven and bake for an additional 10 minutes until the cheese is melted and the potato chips are lightly golden.

Remove from the oven and let rest for 5 minutes before serving, which allows the dish to set slightly and makes portioning easier.