In a skillet over medium-high heat, brown the ground beef for 5-7 minutes until no pink remains. Drain any excess fat.

In a medium bowl, blend the cream of chicken soup and sour cream until smooth and free of lumps.

In a greased 9x13-inch baking dish, layer half of the hash browns, half of the cooked beef, half of the cream mixture, and half of the cheese. Repeat these layers.

Preheat your oven to 350°F (175°C) and bake for 45-50 minutes until the edges are bubbling and the cheese is golden brown.