Preheat your oven to 350°F and grease a 9x13-inch baking dish.

Thaw 1 bag (30 oz) of frozen shredded hash browns and squeeze out as much moisture as possible using a clean kitchen towel.

In a large bowl, mix together the dried hash browns, 1 can (10.5 oz) of cream of chicken soup, 2 cups of sour cream, 2 cups of shredded sharp cheddar cheese, ½ cup of melted butter, ½ cup of diced onion, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and ½ teaspoon of black pepper.

Spread the mixture evenly in the prepared baking dish.

Reserve the remaining 1 cup of cheese for topping (3 cups total in the recipe).

Bake uncovered for 45 minutes.

Remove from oven and sprinkle the reserved cheese evenly over the top.

Increase oven temperature to 425°F and return the casserole to the oven for 12-15 minutes until the top is golden brown and crispy around the edges. Center should reach 165°F.

Let rest for 5-10 minutes before serving.

Serve as a side dish or as the main event with eggs on top.