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  From:           Char Rice
  Subject:        Chicken-cheese potatoes
  To:             Cooking
  
Chicken-cheese potatoes
Chef: Robin S Wedeman

2 lbs frozen hash brown potatoes with onion and green pepper.  Thaw for
30-40 minutes.

1 can cream of chicken soup
1 lb. carton sour cream
1 stick melted margarine
8 oz sharp cheese - Cracker Barrel - grated
salt and pepper

Mix in a large bowl.  Pour into greased 9-1/2 x 13 glass dish.  Top with 1 cup crushed corn
flakes or potato chips.  Bake one hour at 375 degrees.  Serves 12 to 15.  Can cut this recipe
in half.







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