• 12servings
  • 70minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can condensed cream of chicken soup

  2. 1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream

  3. 1 (32 ounce) package frozen Southern-style hash browns, thawed

  4. 1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese

  5. 20 RITZ Crackers , crushed

  6. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Photo by: BREAKSTONE'S Preheat oven to 350°. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.

  2. Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.

  3. Bake 50 minutes or until heated through. Yield: 12 servings.

  4. Size-Wise: Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.

  5. Special Extra: Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.

  6. Substitute: Substitute 2 cups RITZ Toasted Chips Cheddar, crushed, for the RITZ Cracker crumbs.


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