Ingredients
Casserole Base
• 1 pkg frozen hashbrowns, thawed
• 1 can condensed cream of chicken soup (10–12 oz)
• 2 cups shredded pepper jack cheese
• 1 ½ cups heavy cream
• ½ cup melted butter
• ¼ cup shredded Parmesan cheese
• Salt
• Pepper
• Onion powder
• Garlic powder
Crispy Topping
• 1 cup crushed potato chips
• 6 strips bacon, cooked and crumbled
• ¾ cup shredded Parmesan cheese
• Paprika

🔪 Instructions
1. Preheat your oven to 350°F and grease a 13×9‑inch baking dish.
2. In a large bowl, combine all casserole base ingredients and mix until everything is evenly coated and creamy.
3. Spread the mixture into the prepared baking dish.
4. In a separate bowl, combine the potato chips, bacon, Parmesan, and paprika. Sprinkle the topping evenly over the casserole.
5. Bake uncovered for 1 ½ hours, or until the top is golden brown, crisp, and the edges are bubbling.
• Keep an eye on it during the last 20 minutes to make sure the topping doesn’t burn — you want that perfect golden crunch.