Prep Time 15 minutes | Cook Time 45 minutes | Total Time 1 hour | Servings 8 | Calories 600 kcal
1 28 oz package frozen cubed O’Brien potatoes thawed
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon dried onion flakes
1 tbsp dried chives
2 cups shredded cheddar cheese
1 10.5 oz can cream of chicken
2 cups sour cream
2 cups crushed potato chips
3 tbsp butter melted
Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.
Preheat oven to 375f degrees. Spray an 11×7 baking dish with nonstick cooking spray (you can also use a 9×13 baking dish.)
In a large bowl, mix together the thawed potatoes with seasonings and cheese. Then stir in cream of chicken soup and sour cream.
Spread mixture into prepared baking dish.
Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
Crush potato chips (measure out 2 cups after crushing.)
After potatoes are cooked, spread crushed chips over potatoes.
Pour melted butter over crushed chips.
Place back into oven and cook uncovered for an additional 10 minutes. If you want a darker topping, pop it under the broiler for a minute or two.
Allow potatoes to cool for about 10 minutes before serving.
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