Recipe: Breakfast Potato Casserole

Breakfast Potato Casserole

1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) package sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat
1 cup diced ham
1 onion, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted

Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9x13-inch pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine.

Bake for another 15 minutes.

Makes 4 servings