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Ingredients
- 8 to 10 medium potatoes, peeled and cubed
- 1 can cream of chicken soup
- 3 cups shredded cheddar cheese, divided
- 1 cup 8oz sour cream
- 3 green onions chopped
Preparation
Step 1
Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. Drain and cool.
In a large bowl, combine soup, 1 1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.
Place in a greased 13X9 baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
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