A Utah Favorite!    1 bag frozen shredded hash brown potatoes
   2 cans cream of chicken soup
   2 cups sour cream
   1 1/2 cups monterey jack-colby cheese
   Salt to Taste


In a large mixing bowl, combine remaining ingredients. Blend well. Pour potato mixture in a large oblong pan. Bake at 350 degrees for 30 minutes. Serve hot.

*Do not use low-fat versions of these ingredients. Low-fat sour cream and cheddar will not melt, and margarine has water in it.

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