Preheat oven to 350 degrees F. Prepare a 9x13 baking dish with nonstick cooking spray and set aside.
In a large mixing bowl mix together shredded hash brown potatoes, sour cream, cream of chicken soup, melted butter, ranch seasoning, cooked chicken, ¾ cup cooked bacon, 2 cups shredded cheddar cheese. Once mixed place in your prepared baking dish.
Top your casserole with remaining ¼ cup cooked bacon and ½ cup shredded cheddar cheese.
Bake for 40-45 minutes until the casserole is warmed throughout.
This recipe is perfect for freezing and serving later. Follow the steps until baking. Place all ingredients into a freezer-safe casserole dish and top it. Cover with foil and place in the freezer for up to 3 months. When you are ready to serve just place in the fridge to thaw for 24 hours and then bake according to directions.