1 can (10-3/4 oz.) cream of chicken soup
1/2 cup sour cream
1 pkg. (32-oz.) frozen Southern-style hash brown potatoes, thawed
1 pg. (8-oz.) shredded cheddar cheese
2 cups Ritz Toasted Chips Cheddar, crushed (about 1 cup crumbs)
2 Tbsp. butter, melted
Preheat the oven to 350*F.
Combine soup and sour cream in large bowl. Add potatoes and cheese, mix well.
Spoon mixture into 13x9" baking dish. Combine crushed chips and butter, sprinkle over potato mixture.
Bake 50 minutes or until heated through.
For some add kick add just a few drops of Tabasco hot pepper sauce to potato mixture before spooning into baking dish.