Dwayne Anderson (Who gave me this recipe while standing in front of Food City. Dwayne, if I have changed it that is because my memory is bad.)
1 32 oz pkg shredded hash brown potatoes, thawed
2 cans cream of chicken soup (or 1 can cream of chicken and 1 can mushroom)
3 cups cooked, cubed chicken
2 cups mozzarella cheese, grated
2 cups cheddar cheese, grated
In a 9x13" pan, lightly sprayed with cooking oil spray, press potatoes to make a bottom crust. Mix the two cans of soup and spread over the potatoes. Sprinkle mozzarella cheese evenly over soup mix. Sprinkle cubed chicken over cheese. Sprinkle cheddar cheese evenly over the top. Bake uncovered in a 350 deg oven about 35 to 40 minutes or until cheese is melted and browned and dish is bubbly.