Pepper Jack Hash Brown Casserole

Pepper Jack Hash Brown Casserole 1 package (30 ounces) frozen shredded hash brown potatoes, thawed 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 2 cups shredded pepper jack cheese 1-1/2 cups heavy whipping cream 1/2 cup butter, melted 1/2 cup sour cream 1/4 cup shredded Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon pepper TOPPING: 1 cup crushed potato chips 5 bacon strips, cooked and crumbled 3/4 cup shredded Parmesan cheese 1 teaspoon paprika Preheat oven to 350°. In a large bowl, combine the first eleven ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika. Bake, uncovered, until edges are bubbly and topping golden brown, 25-30 minutes.