Kasey's Cheesy Funeral Potatoes

Ingredients

2 lb bag hash browns

Cooked shredded chicken

1/2 cup butter

1 1/2 cup sour cream

1 1/2 cup grated cheese (I like medium or sharp cheddar)

1 can cream of chicken soup

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp parsley

1/2 tsp salt

1/4 tsp pepper

Green onions

Corn flakes or crispy fried onions

Directions

In a crock pot, cook 2-3 chicken breasts and shred before prepping the potatoes.

Preheat oven to 375º F. Grease a 9x13" pan.

Mix the hash browns, green onions, shredded chicken and part of the cheese in the 9x13.

In a medium sauce pan, melt the butter over medium heat. Add the sour cream and cream of chicken soup and heat till warm and well combined. Add in the onion powder, garlic powder, parsley, salt, and pepper.

Pour the soup mixture over the hash browns and mix.

Add more cheese and green onions if desired.

Top with corn flakes or crispy onions.

Bake 30-45 minutes or till hot and bubbly.