- 2 lb. frozen hashbrowns
- 1 pkg. bacon
- 2 cups sour cream
- 2 cans cream of chicken soup
- 4 cups shredded cheese
1. Either chop bacon and fry, or fry bacon and then whirr it in a food processor until coarsely chopped.
2. Mix chopped bacon, sour cream, cream of chicken soup, and shredded cheese until well blended. Stir in hashbrowns until evenly coated.
3. Place mixture in crock pot and cook on low for about 6 hours, or 4 hours on high. You can also place mixture in a casserole dish and bake in a 350 degree F oven for 30 to 45 minutes.