Sour Cream Potato Casserole 10-3/4 oz can condensed cream of chicken soup 1-1/2 cups sour cream 1/4 tsp garlic powder 2 tsp parsley flakes 32-oz pkg frozen diced hash brown potatoes, thawed 8-oz pkg shredded Colby and Monterey Jack blend 20 crackers (any type), crushed, make about 1 cup 2 tbs butter, melted Heat oven to 350°. Mix soup, sour cream and seasonings in large bowl. Stir in potatoes and cheese. Spoon into 13×9-inch baking dish. Mix cracker crumbs and butter.
Sprinkle over potato mixture. Bake 50 min or until heated through. Serves 12