Place the hash brown in a bowl to let it thaw.

Combine the cream and water in a saucepan, bring to a boil, then add the chicken base. Thicken the mixture with a slurry until it reaches a gravy-like consistency; incorporate the cheddar cheese and season according to taste.

Pour the mixture over the hash browns and mix thoroughly, then transfer to an oven-safe pan. Bake at 350°F for 30 minutes or until the top is browned. This dish can also be frozen before cooking and baked directly from frozen. Add an additional 20 minutes to the cooking time.