Ingredients :

• Frozen Hashbrowns — Get the 30 oz bag (approx. 850g) of frozen shredded potatoes. Let them thaw completely—and if possible, pat them dry with a paper towel. Less moisture in the dish means less risk of a watery casserole.
• Condensed Cream of Chicken Soup — The can of condensed cream of chicken, undiluted. This provides the savory base and the creamy hold for the whole dish. Any brand works.
• Sharp Cheddar — Go for a sharp cheddar rather than mild—it has more character and forms that slightly burnt crust on the surface that makes the dish. Grate it yourself if you can: pre-shredded cheese contains starch that can make the sauce lumpy.
• Sour cream — This is American sour cream, thick and slightly tangy. You can find it easily in supermarkets. In a pinch, you can use 20% fat Greek yogurt or crème fraîche—the result will be a bit milder, but perfectly fine.