Prep Time: 10 min. | Start to Finish: 1 hour | Makes: 12 servings, 1/2 cup each
1 can (10 3/4 ounces) condensed cream of chicken soup
1 1/2 cups BREAKSTONE's Sour Cream
1 package (32 ounces) frozen Southern-style hash browns, thawed
1 package (8 ounces) KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed (about 1 cup)
2 tablespoons butter, melted
HEAT oven to 350° F.
MIX soup and sour cream in large bowl. Stir in potatoes and cheese.
SPOON into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
BAKE 50 minutes or until heated through.
Healthy Living: Good news! You'll save 50 calories and 5g of total fat, including 4g of saturated fat, per serving, by preparing with reduced-fat cream of chicken soup, BREAKSTONE's Reduced Fat Sour Cream, KRAFT 2% Milk Shredded Sharp Cheddar Cheese, RITZ Reduced Fat Crackers and margarine instead of butter.
Size Wise: Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.
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.
Substitute 2 cups RITZ Toasted Chips Cheddar, crushed, for the RITZ Cracker crumbs.