Loaded Chicken and Hash Brown Casserole

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, and chopped green onions.

Add the thawed hash browns to the mixture, along with the garlic powder, onion powder, salt, and pepper. Mix until well combined.

Spread the mixture evenly into a greased 9×13-inch baking dish.

Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.

Drizzle the melted butter evenly over the cheese layer.

Sprinkle the crumbled bacon on top.

Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the cheese is golden brown.

Allow the casserole to rest for 10 minutes before serving.

For a vegetarian twist, you can substitute the chicken with a mix of sautéed mushrooms, bell peppers, and spinach. If you prefer a bit of heat, consider adding chopped jalapeños or a dash of hot sauce to the mixture. Additionally, swapping out cheddar cheese for a blend of pepper jack and Monterey Jack can give the dish a Southwestern flair. For those watching their calorie intake, using reduced-fat cheese and sour cream works well without compromising on flavor.