Smoky Potato and Chicken Casserole

From: https://jamiecooksitup.net/2015/09/smoky-potato-and-chicken-casserole/

1 (28 ounce) package O’Brien Hash Browns
3 C chicken, cooked and cubed
1/2 C green onion, chopped
2 C shredded cheddar cheese, divided
1 tsp seasoned salt
salt and pepper
2 (10.5 ounce) cans cream of chicken soup
1/2 C sour cream,
1/2 C water,
3/4 C milk
1 tsp chicken bouillon granules
1 tsp smoked paprika
30 Ritz crackers
Instructions

1. Preheat your oven to 350 degrees.
2. Grab a (28 ounce) package of Diced Potatoes with Onions and Peppers (otherwise known as O’Brien Hash Browns). Pop them in the microwave for 3-4 minutes. You don’t want to add them to the other ingredients while they are still frozen. Once they have thawed, pour them into a large mixing bowl.
3. Add 3 C chicken, cooked and cubed. (I used pre-cooked, grilled chicken strips from Costco). Add 1/2 C chopped green onion, 1 C shredded cheddar cheese, 1 tsp seasoned salt and a bit of salt and pepper. Give it a stir to combine.
4. Into a small mixing bowl place 2 (10.5 ounce) cans of cream of chicken soup, 1/2 C sour cream, 1/2 C water, 3/4 C milk, 1 tsp chicken bouillon granules and 1 tsp smoked paprika. Whisk it together to combine.
5. Pour the sauce over the potato/chicken mixture and stir it well to combine.
6. Spray a 9×13 pan with cooking spray and spread the mixture out evenly over the pan.
7. Sprinkle 1 C grated cheddar cheese over the top.
8. Place 30 Ritz Crackers into a gallon sized Ziploc bag. Crush them into crumbs with a rolling-pin. Sprinkle them over the cheese.
9. Cover the pan and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes, or until the crumbs and cheese are golden brown.
10. Allow it to sit on the counter for 10 minutes, then dig in and enjoy!