Start by browning the ground beef in a skillet over medium-high heat for 5-7 minutes until there is no pink remaining, then drain the excess fat.
In a medium bowl, combine the cream of chicken soup and sour cream, mixing until the mixture is smooth.
Grease a 9x13 baking dish and layer half of the thawed hash browns, then add half of the cooked beef, followed by half of the creamy mixture, and half of the shredded cheddar cheese. Repeat this layering process.
Place the dish in a preheated oven at 350°F and bake for 45-50 minutes until the edges are bubbling and the cheese has turned golden brown.
