In a large skillet over medium heat, add ground beef and cook until fully browned, about 7–10 minutes. Drain any excess grease and set aside.

In a mixing bowl, combine cream of chicken soup and sour cream, stirring until smooth.

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Layer half of the frozen hash browns, then half of the ground beef, followed by half of the creamy mixture, and sprinkle with cheddar cheese. Repeat the layers.

Bake the assembled casserole for about 45 minutes until bubbly and golden brown.

Allow to rest at room temperature for 5–10 minutes before serving.