Step 1

Preheat the oven to 400*. Generously spray a 9x13 baking dish with nonstick spray. Set it aside.

Step 2

Using a large mixing bowl, whisk together the cream of chicken soup, sour cream, dry ranch dressing mix, onion powder, cracked black pepper and kosher salt, until smooth.

Step 3

Using a large wooden spoon, stir in the hashbrowns, 1 cup crumbled bacon and 3 cups of shredded cheese. Stir well until completely combined.

Step 4

Pour into the prepared baking dish.

Step 5

Evenly sprinkle the remaining 1 cup of shredded cheese and ½ cup crumbled bacon.

Step 6

Bake for 50 minutes. Evenly sprinkle with the chopped parsley. Serve while hot.