Chicken & Hashbrown Casserole

3 cups thawed southern style hashbrowns, 1 can cream of chicken soup, 1 cup sour cream, 2 cups cooked cubed chicken, 2 cups shredded cheese (whatever you kind you like…I used the 4 cheese and I tend to put a little more than 2 cups- you can never have too much cheese in my opinion :)), 1 tsp salt, 1/2 tsp pepper. 

 You pretty much just mix all of those ingredients together and put them in a baking dish.  For the topping! I used crushed Ritz crackers with a little melted butter on top.  You can also crush up Ruffles or a similar potato chip and just drop them on top (also VERY yummy! 🙂 ).  So you bake the whole thing uncovered at 350 for about an hour. 

Kristin Lebon

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