- 2 lbs. frozen hash brown potatoes
- 3/4 lbs. cheese, grated
- 12 oz. can cream of chicken soup
- 1/2 cup butter
- 16 oz. sour cream
Set one third of the cheese to the side. Put all remaining ingredients into the Dutch oven and mix well. When all ingredients are mixed thoroughly, spread evenly into the Dutch oven and top with remaining cheese. Bake with 10 coals on top and 6 on the bottom until cooked all the way through (45 minutes).
