5 cups shredded potatoes
1 recipe of cream of chicken soup
3/4 cup sour cream
1/4 cup butter, melted
1 cup shredded cheese
12 slices of bacon, cooked crisply and crumbled
Shred the potatoes and rinse with cold water. Pat dry with paper towel and spread in a greased 13x9 pan. Mix soup, sour cream and butter together and half the cheese. Pour over the potatoes. Top with remaining cheese and crumbled bacon. Bake at 350 degrees for 45 minutes.