Begin by preheating your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. To prepare the potatoes, allow them to thaw overnight in the refrigerator, making sure to drain any excess liquid.

In a large bowl, melt the butter either on the stovetop or in the microwave. Allow it to cool slightly before proceeding. Once cooled, whisk in the sour cream and cream of chicken soup until the mixture is smooth and fully combined. Season generously with kosher salt and freshly ground black pepper. For an added touch of flavor, consider sprinkling in some dried parsley.

Carefully fold the thawed potatoes into the sour cream mixture, ensuring that they are evenly coated and well distributed. Transfer the potato mixture into the prepared baking dish, spreading it out evenly. Top the mixture with the grated cheddar cheese.

At this point, you have the option to cover the dish and refrigerate it until you're ready to bake, or proceed to bake immediately. If baking right away, sprinkle the crushed kettle-cooked potato chips evenly over the top.

Place the dish in the preheated oven and bake for 60 minutes, or until the top is golden brown and the casserole is bubbling. Allow the casserole to rest for 10 to 15 minutes before serving, giving it time to set.

This casserole freezes beautifully. To freeze, cover the dish tightly with plastic wrap and foil after spreading the mixture in the baking dish, and place it in the freezer. When you're ready to bake, let the casserole thaw completely, then add the cheddar cheese and potato chips on top before baking.

Leftovers reheat wonderfully and might even taste better the next day!