Ingredients:

1/2 cup butter (1 stick)

1 can cream of chicken soup

1 - 7.5 oz. whipped cream cheese with chives

1/4 cup of milk

1 cup cubed mild cheddar cheese

1 cup grated mild cheddar cheese

2 lb. bag, thawed, southern hash browns (small cubes)

Directions:

1. In a large skillet melt 1/2 cup butter over medium heat. Add 1 can cream of chicken soup and the whipped cream cheese with chives. Stir until well blended.

2. Add in 1 cup cubed mild cheddar and 1/4 cup of milk. Continue stirring until cheese is melted and mixture is creamy.

3. Place bag of thawed hash browns into a large bowl. Add cheese sauce mixture. Stir together. Pour cheesy hash browns into a sprayed 2 quart baking dish or casserole slow cooker. Top with 1 cup of grated mild cheddar cheese.

4. If doing the 2 quart baking dish, bake in a 350° F oven for 1 hour until fork tender. If making in a casserole crock pot bake on low for 3.5 hours or on high for 2 hours.

Bon Appetit!