- 6 c. frozen hash brown potatoes
- 2 cans cream of chicken soup
- 1 c. sour cream
- 2 Tbsp. chopped chives
- 2 c. shredded Cheddar cheese
- Lightly grease a 9 x 13-inch pan.
- Mix soup, sour cream and chives together.
- Layer in pan the potatoes, soup mixture and cheese.
- Repeat, ending with grated cheese on top.
- Bake at 350° for 1 hour.