Cheesy Potatoes

(taken from Kraft Foods Holiday 2006 Magazine, see kraftfoods.com)

Prep 10 min, Total 1 hr.

1 can condensed cream of chicken soup
1/2 c. sour cream
1 pkg frozen Southern-style hash brown potatoes, thawed (32 oz)
1 pkg Kraft shredded cheddar cheese
2 c. Ritz Toasted Chips Cheddar, crushed (about 1 c. of crumbs)
2 Tb. butter, melted

Preheat oven to 350*F. Combine soup & sour cream in large bowl. Add potatoes and cheese; mix well. Spoon mixture into 13x9 baking dash. Combine crushed chips and butter; sprinkle evenly over potato mixture.

Bake 50 min. or until heated through.

Makes 12 servings, 1/2 cup each.

Options: add a few dashes of hot pepper sauce to potato mixture before spooning into dish. Or sprinkle potatoes lightly with paprika just before baking.