(by Shirley McNevich)
1 1/2 cups sour cream
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1 - 32oz. bag Ore Ida southern style hash browns (thawed)
1 - 8oz. bag shredded sharp cheddar cheese
crushed Ritz crackers (1 cup AFTER you crush them)
2 TBSP butter, melted
In a bowl add soup and sour cream--stir. Add the thawed hash browns and cheese--stir until mixed. Grease a 9 x 13 baking dish with Pam. Pour the mixture into the baking dish. In a separate bowl add the crushed crackers and melted butter--stir. Sprinkle cracker mixture on top of potato mixture. Bake at 350 degrees for 50 minutes or until well heated.
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