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Cheesy Potatoes

May 15, 2012

For the last 4 days, I’ve been racking up lots of air miles while my family stayed home.  Last night was my first night back, and I was craving lots of comfort foods–so I fried up some chicken and made these cheesy potatoes. These potatoes are the perfect side dish for a BBQ and would travel easily for a potluck meal. I also love the leftovers in the morning–cook them with scrambled eggs and it makes for the best breakfast.

The recipe comes from a friend–thanks for letting me share!

Ingredients:
1 stick of butter, melted
1 can cream of chicken soup
1 cup sour cream (I use light)
1 pkg frozen shredded hashbrowns
12 oz shredded cheddar cheese
Combine all ingredients, bake in a 9×13 pan at 350° for about 1 hour, or until the top is golden brown and bubbly.
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