1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups BREAKSTONE'S or KNUDSEN 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. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine 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.
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.
Substitute 2 cups crushed RITZ Toasted Chips Cheddar for the cracker crumbs.