1 (30-ounce) package frozen shredded hash browns
1 (8-ounce) package Monterey Jack cheese with peppers, shredded
1 teaspoon minced garlic
1 1/2 cups milk
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 tablespoons butter, melted
1 1/2 teaspoons salt
1/2 teaspoon pepper
Combine hash browns and next 2 ingredients in a large bowl.
Stir together milk and next 4 ingredients; pour over hash brown mixture. Pour into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 45 to 50 minutes or until bubbly.