2 lbs shredded potatoes (hashbrown style, fresh or homemade)
1/2 cup unsalted butter, melted
1 can cream of chicken soup
1 1/2 cup sour cream
2 1/2 cups shredded cheddar cheese blend
1/3 cup finely diced onions
1 tsp kosher salt
1/2 tsp ground pepper
1/2 crushed Sea Salt Kettle Brand chips
Preheat oven to 350°F
Preheat oven to 350 degrees and spray a 9x13-inch pan with non-stick spray.
In a large bowl fold together potatoes, melted butter, soup, sour cream, 2 cups shredded cheese, onions, salt and pepper.
Add mixture to prepared pan, sprinkle with remaining cheese and Kettle chips.
Bake for about 40 minutes until the cheese is melted, the top is browned, and the casserole is hot and bubbly.
*Note: To make your own hashbrowns boil whole russet potatoes until fork tender. Drain and cool and then shred using a hand grater. You will need about 8 medium-sized russet potatoes for this recipe.
*Note: This recipe can easily be cut in half and baked in an 8x8-inch pan.