In a large mixing bowl, combine the shredded chicken, thawed hashbrowns, cream of chicken soup
Mix all the ingredients together until well combined.
Grease a 9x13-inch casserole dish and transfer the mixture into the dish, spreading it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the casserole.
For a crispy topping, you can sprinkle crushed cornflakes on top.
Cover the casserole with foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is hot and bubbly