Cracker Barrel Chicken - Sarah Crawford

4 boneless/skinless chicken breasts- cooked and chopped
1 1/2 cups shredded jack cheese
1 1/2 cups shredded cheddar cheese
3/4 cups of milk
1 large can of french fried onions
1 10.75 oz can cream of chicken soup
1 bag frozen shredded hash browns
Salt and Pepper
6-8 strips cooked bacon (can be omitted)

Preheat oven to 350 degrees. In 9x13 pan spread hash browns and 1/2 the french fried onions. Next spread both cheeses over hash browns & onions. Then spread the chicken over the cheese. Add salt and pepper. Finally mix together milk and soup and pour evenly over chicken. Bake uncovered for 1 hour then top with remaining onions and crumbled bacon and bake 5 more minutes.