INGREDIENTS
•
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
•
2 (14 oz.) cans chicken broth
•
1 (10.75 oz.) can cream of chicken soup
•
1/2c chopped onion
•
1/3 tsp. ground black pepper
•
1 (8oz) package cream cheese (softened)
•
Garnish: minced green onion
Go To Recipe