Ingredients:
• 1 can cream of chicken soup
• 1 2 lb. bag of hashbrowns, thawed
• 1 pint sour cream
• 1 lb. velveeta, shredded
• saltine crackers, crushed, (optional)
Directions:
Mix cream of chicken soup, hashbrowns, sour cream, and velveeta in large mixing bowl. Pour into ungreased 9 x 13 pan. Place a small amount of crushed crackers on top. Bake at 350 degrees for 1 hour.
