Using frozen hashbrown potatoes saves time to get this dish on the table.
2 lbs. frozen hash brown potatoes 1/2 C. melted butter 1 tsp. salt 1/4 tsp. pepper 1/2 C. onion, chopped 1/2 C. cream of chicken soup 1 pt. sour cream with chives 2 C. grated cheddar cheese 1/2 C. celery, chopped Toppings: 2 C. crushed potato chips 1/2 C. melted butter
Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9x12 in. casserole dish. For Topping: Mix butter and chips. Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown. Yield: 16 Servings