Potatoes: this time I used cubed hash browns, but this will work well with cubed or shredded hash browns, it’s totally up to you. If you forget to thaw the hash browns don't worry! Bake cover for 45-50 minutes and then uncover for 10-15 more minutes until top is golden browns.Condensed Cream of Chicken: I know that many of you prefer not to use canned food, in that case, you can make your own condensed cream of chicken soup. If you want to make this casserole meatless you can use a can of condensed cream of cheese instead. Homemade Condensed Cream of Chicken Soup: In a small saucepan combine ¾ cup chicken broth, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon poultry seasoning or chicken granulated bouillon, ¼ teaspoon dried parsley, pinch paprika, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer. Meanwhile, whisk together ½ cup milk and ¼ cup flour until smooth. Pour into saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute.Cheese: I used cheddar cheese, but if you prefer you can use a combination of melting cheese, such as Monterey Jack, Gruyere, mozzarella, Mexican blend, etc. Any melting cheese will work great in this recipe.Make Ahead: This casserole can be mixed up entirely, covered, and refrigerated for up to 24 hours before baking.Store: store leftover in an airtight container in the refrigerator up to 3 days.Freeze: Prepare hash browns casserole without baking, store in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then bake as directed and serve.LOOKING FOR MORE BREAKFAST RECIPES?