Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
In a large bowl, combine sour cream, 1½ cups cheddar cheese, cream of chicken soup, chopped onion, melted butter, salt, and pepper. Mix well.
Add the shredded potatoes to the mixture and stir until everything is evenly combined.
Transfer the mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining ½ cup of cheese over the top.
(Optional) Add a layer of crushed cornflakes or crackers for extra crunch.
Bake for 45–55 minutes, until the cheese is melted and the top is golden and bubbly.
Remove from the oven, let it cool slightly, then serve warm.
Thaw and drain frozen hash browns thoroughly to avoid excess moisture.
Customize with vegetables or meats for added flavor and texture.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Assemble ahead, wrap tightly, and freeze for up to 3 months.
