INGREDIENTS
32 ozs
hash browns
2 cups
cream of chicken soup
2 cups
cheddar cheese
2 cups
cream
1/2 cup
onion
1/2 tsp
kosher salt
1/4 tsp
black pepper
1 cup
butter
1 cup
panko bread crumbs
1/2 cup
unsalted butter
1 medium
onion
2 stalks
celery
3 media
carrots
1/2 cup
flour
3 cups
chicken broth
3 sprigs
parsley
3 sprigs
fresh thyme
1
bay leaf
2 3/4 cups
chicken
3 cups
heavy cream
1 serving
pepper
2 tbsp
fresh parsley