Hashbrown Casserole

1 bag frozen hashbrowns (about 2 lbs.) 1/2 medium onion, diced 1 stick butter, melted (1/2 cup) 1 10 oz. can cream of chicken 16 oz. sour cream 2 cups shredded cheddar cheese Cooking spray This step is pretty simple, but I need to give you a fair warning: You'll want a big bowl for this. I made a huge mess while trying to mix all of these ingredients (except for the optional bacon and Colby jack, which is for the loaded casserole.) Get the biggest bowl you have! One small note about cheese: I personally like to shred up an entire block of cheddar cheese instead of buying shredded cheddar in the bag. I find that the cheese melts easier within the casserole. Use the cooking spray to coat your casserole dish, and dump the hashbrown mixture into the pan. This may be a two-person job because, again, it's a lot of food and things may get messy! Have one person hold the bowl and the other person scoop it in. Evenly spread the hashbrown mixture in the dish so the food all sits at the same level. Bake in the oven for 45 to 60 minutes at 375 degrees. I found it took my casserole a full 60 minutes until it was done, but it may vary based on the oven. Check it at 45 minutes, and if the middle is still uncooked and not golden-brown, leave it in there.