serves 10 to 12
2 (10.75-oz) cans Cream of Chicken soup
1 (16-oz) container sour cream
1 (1-oz) package dry Ranch dressing mix
1 (3-oz) package Oscar Mayer real bacon bits
2 cups shredded cheddar cheese
1 (32-oz) package shredded hash brown potatoes
Preheat oven to 400º F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
In a large bowl, stir together cream of chicken soup, sour cream, Ranch mix, bacon and cheese. Stir in hash browns and coat thoroughly. Spoon into prepared pan.
Bake uncovered for 40 to 50 minutes, until heated through.