Ingredients:
1 (30 to 32-oz) bag frozen shredded hash browns
1 (10.5-oz) can Unsalted Cream of Chicken Soup
2 cups shredded pepper jack cheese
1½ cups heavy whipping cream
½ cup butter, melted
½ cup sour cream
1 cup grated Parmesan cheese, divided
½ tsp onion powder
¼ tsp garlic powder
Salt and pepper to taste
1 sleeve Ritz crackers, crushed
½ cup cooked chopped bacon
1 tsp paprika
Instructions:
Preheat your oven to 400ºF and lightly grease a 9x13x2-inch baking dish.
In a large bowl, mix together the hash browns, cream of chicken soup, pepper jack cheese, heavy cream, melted butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt, and pepper.
Transfer the mixture to the prepared baking dish, spreading evenly.
In a small bowl, mix the crushed crackers, bacon, remaining Parmesan cheese, and paprika. Sprinkle this topping over the potato mixture.
Bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbly and the topping is golden brown.
Allow to cool slightly before serving.