Quick and easy side dish.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
1 9x13-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.

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  • Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.

  • Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Nutrition Facts

394 calories; protein 10.5g 21% DV; carbohydrates 18.8g 6% DV; fat 31.3g 48% DV; cholesterol 75.5mg 25% DV; sodium 737mg 30% DV. Full Nutrition
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Reviews (20)

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Most helpful positive review

Rating: 4 stars
09/19/2015
I took this to a neighborhood potluck and it was a big hit! The only change I would make next time would be to adjust the amount of butter that goes in the crushed crackers - and maybe use crushed corn flakes in place of the crackers. I wanted the topping to be more crunchy and while it did brown up beautifully it didn't have the crunch I was hoping for. Nevertheless it was delicious! I will definitely make it again. Read More
(11)
27 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/19/2015
I took this to a neighborhood potluck and it was a big hit! The only change I would make next time would be to adjust the amount of butter that goes in the crushed crackers - and maybe use crushed corn flakes in place of the crackers. I wanted the topping to be more crunchy and while it did brown up beautifully it didn't have the crunch I was hoping for. Nevertheless it was delicious! I will definitely make it again. Read More
(11)
Rating: 5 stars
04/23/2015
This was so easy to prepare. I would recommend cutting it back to a half recipe if you aren't feeding an army, but it was loved by all! Read More
(7)
Rating: 5 stars
07/10/2017
Absolutely delicious. Very rich. I used one can of cream of mushroom soup instead of chicken. I was short a can so I made a soup base from butter flour and a cup of mixed milk and broth added 1/2 packet onion soup mix. So it was equivalent to two cans. My prayer group LOVED it. Read More
(2)
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Rating: 4 stars
04/14/2015
I like using cheese crackers like cheezits. Tastes amazing Read More
(2)
Rating: 5 stars
03/28/2016
This was amazing and easy to make. My kids are ultra picky and they all LOVED it:) Read More
(1)
Rating: 5 stars
04/26/2015
We used this recipe for a large dinner party (70 guest) the conversion was spot on! We changed out the topping to crushed corn flakes but otherwise follow the recipe. We will be using this recipe again. Read More
(1)
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Rating: 5 stars
12/26/2015
We made this as a side dish to our Christmas ham and it turned out wonderfully. The only change I made was to use corn flakes instead of crackers. Because I needed my oven to prepare the ham I made the potatoes first and covered them with foil to maintain the heat whIle i msde the remainder of dinner. This was a mistake because sealing in the heat caused the topping to lose its crunch so next time I will plan better:) Thanks for sharing this yummy and super easy recipe! Read More
(1)
Rating: 5 stars
08/26/2018
I cut the recipe in half and baked in an 8x8 dish for an hour. Tasty, cheesy, and easy to make. Read More
(1)
Rating: 4 stars
01/15/2015
Typical hash brown casserole. The buttery cracker topping added a nice touch but not very crunchy. Read More
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