Step 1

Preheat oven to 350° Fahrenheit. Spray a 13x9 baking dish with non stick cooking spray and set aside.

Step 2

In a large bowl, mix together the frozen hash browns, onion powder, dried thyme, salt, pepper, and 1 cup shredded cheese.

Step 3

Add the butter and cream of chicken soup to a medium saucepan. Heat and stir the mixture over medium high heat until the butter is melted. Remove the saucepan from the stove, and stir in the sour cream.

Step 4

Pour the soup mixture over the hash brown mixture and mix until incorporated.

Step 5

Pour the mixture into the prepared pan and top with the remaining 1 cup cheese. Bake for 1 hour or until hot and bubbly. Serve immediately.