1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups BREAKSTONE'S Sour Cream
1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed (about 1 cup)
2 Tbsp. butter, melted
Mix soup and sour cream in large bowl. Stir in potatoes and cheese.
Spoon into 13x9-inch baking dish. Mix cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 min. or until heated through.
Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.
Good news! You'll save 50 calories and 7 g of total fat, including 4 g of saturated fat, per serving by preparing with reduced-fat cream of chicken soup, BREAKSTONE'S Reduced Fat Sour Cream, KRAFT 2% Milk Shredded Sharp Cheddar Cheese, RITZ Reduced Fat Crackers and margarine instead of butter.
Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.