Oven Instructions:

1. Heat oven to 375° F. 
2. Drizzle butter into bottom of a 9×13 inch pan.
3. In a bowl whisk together cream of chicken soup, sour cream, milk and green onions.
4. Spread half of the frozen hashbrowns into bottom of pan.
5. Sprinkle half the salt and pepper over the hashbrowns.
6. Spread half of the soup mixture over the potatoes.
7. Sprinkle half of the cheese over the top.
8. Repeat all layers.
9. Bake for 55 minutes. 
10. Let sit for 5-10 minutes. 
11. Serve and enjoy!

Slow Cooker Instructions:

1. Drizzle butter into bottom of a slow cooker.
2. In a bowl whisk together cream of chicken soup, sour cream, milk and green onions.
3. Spread half of the frozen hashbrowns into bottom of slow cooker.
4. Sprinkle half the salt and pepper over the hashbrowns.
5. Spread half of the soup mixture over the potatoes.
6. Sprinkle half of the cheese over the top.
7. Repeat all layers.
8. Cover and cook on high for 2-3 hours.
9. Serve and enjoy!