In a sauce pan, add the chopped bacon; saute until just crisp. Add the chopped onion and saute until the onions are soft.
Add the cream of chicken soup, milk, seasonings and Velveeta. Stir until the Velveeta is melted. Add the broccoli. Cook until the broccoli is warm. Set aside.
Melt butter in a pan, add the potatoes and season. Crisp the hasbrowns. Transfer to a greased glass baking dish. Pour the sauce over the top and spread the sauce until the hasbrowns are completely covered. Top with the shredded cheddar cheese. Bake for 20 minutes.