Preheat oven to 350 degrees F. Lightly grease a 3 quart casserole dish with non-stick spray and set aside.
In a large bowl combine the condensed soup and sour cream, whisk until smooth. Add in the cheese, hash brown potatoes and chicken. Stir until combine. Pour the mixture into the prepared casserole dish.
Combine the crushed croutons with the melted butter and sprinkle over the top of the casserole. Bake, uncovered, for 40 to 50 minutes or until heated through and center is bubbly. Garnish with fresh thyme. Enjoy!
Recipe slightly adapted from BHG One Pan Recipes Nov. 2014 edition