Funeral Potatoes Recipe

Funeral Potatoes

12 large potatoes (or 32 oz bag of frozen shredded hash browns)
2 (10 ¾ oz) cans Cream of Chicken Soup
2 cups sour cream
1 cup grated cheddar cheese
½ cup butter, melted
½ cup chopped onion
2 cups crushed Chicken in a Biscuit crackers
2 tbs. butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13. For frozen
shredded hash browns put in greased baking dish. Combine in a bowl soup concentrate, sour cream,
cheese, ½ cup melted butter, and onions. Gently blend into potatoes. Combined crushed crackers & 2
tablespoons melted butter. Sprinkle on top of potato mixture. Bake at 350 F for 30 minutes. Makes 12
servings.