Cheesy Ranch Chicken Hash Brown Casserole

Cheesy Ranch Chicken Hash Brown Casserole 1 (10 3/4 oz) can cream of chicken soup 1 cup sour cream 1 (8 oz) block cream cheese, room temperature 1/2 cup milk 1 tsp dried thyme 1/2 tsp black pepper 1 (1 oz) pkg Ranch seasoning 1 (15 oz) can whole kernel corn, drained 2 cups grated cheddar, divided 3 cups (cooked) shredded or cubed chicken 1 (28-32oz) pkg diced potatoes (like hash browns), thawed 1- 1/2 cup crushed seasoned croutons or butter crackers (I used Garlic Croutons), depending on how much crunch you want! Preheat oven to 350° In a large bowl combine soup, sour cream, milk, cream cheese, thyme, pepper and Ranch seasoning. Stir until smooth. Mix in corn and 1 cup grated cheese. Next mix in diced potatoes and chicken. Spread entire mixture into an ungreased 9×13 pan. Sprinkle remaining cup of cheese on top and finally the crushed croutons or crackers. Bake for 30 minutes until mixture is hot and bubbly.