Ingredients1 h 15 m servings 394 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
- 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.
Per Serving: 394 calories; 31.3 g fat; 18.8 g carbohydrates; 10.5 g protein; 76 mg cholesterol; 737 mg sodium. Full nutrition
ReviewsRead all reviews 14
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 crus...
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!
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, ad...
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 reci...
This is good, but rich. I did not put any onion in because my hashbrowns actually had some onion in. I used reduced fat cheese and sour cream. I put half the cheese in it and topped it with t...
I hadn't made this kind of dish in years. This recipe looked good and received good reviews, so I tried it. I made just 1 change. I used about 1/3 of a cup of sharp cheddar on top just before...