- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
- 1 (32 ounce) package frozen Southern-style hash browns, thawed
- 1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
- 20 RITZ Crackers, crushed
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
- Spoon mixture into 13×9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
- Bake 50 minutes or until heated through.