Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking, 5 quart braising pan, or a large saute pan dish with about a tablespoon of melted butter.

In a large mixing bowl, combine cream of chicken soup, sour cream, half the cheese, the remaining melted butter, diced onion, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.

Add the thawed hashbrowns and stir until they are evenly coated in the creamy mixture.

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Sprinkle the remaining cheddar cheese evenly over the top.

Sprinkle crushed potato chips over the casserole.

Bake uncovered for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.

Let it rest for 5-10 minutes before serving so it can set slightly.