Ingredients1 h 15 m servings 394
- 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 18.8 10.5 76 737 Full nutrition
ReviewsRead all reviews 16
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...
I like using cheese crackers, like cheezits. Tastes amazing
Super easy and very tasty. Best kind of comfort food. I made it exactly as written. Next time I might sprinkle some ranch dressing powder on it and use sharp cheddar for a little more bite.
I cut the recipe in half and baked in an 8x8 dish for an hour. Tasty, cheesy, and easy to make.
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...