Ingredients
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1 1/2 cups sour cream, fat free
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1 1/3 cups sharp cheddar cheese, reduced fat, finely shredded
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1/2 cup chicken broth, reduced-sodium, fat-free
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4 teaspoons butter, melted
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1 (30 ounce) package frozen hash browns, thawed
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1 (10 -11 ounce) can cream of chicken soup, reduced-fat
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1 cup corn flakes, crushed
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2 tablespoons fresh parsley, chopped
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3 tablespoons onions, minced
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1/2 teaspoon fresh ground pepper
Instructions
- Combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl.
- Spread mixture evenly into a 9x13 inch baking dish coated with cooking spray.
- Top potato mixture with crushed cornflakes.
- Bake at 350 degrees Fahrenheit for 1 hour or until bubbly.
- Sprinkle with parsley.