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
2 Tbsp. butter, melted
Mix soup and sour cream in large bowl until blended. Add potatoes and cheese; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 min. or until heated through.
Good news! You'll save 50 calories and 7g of total fat, including 4.5g of sat fat, per serving by preparing with 98%-fat-free condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese, and RITZ Reduced Fat Crackers, and substituting margarine for the butter.
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.