1 pkg. frozen hash browns 1 jar bacon pieces
1 med. onion, chopped 1 can cheddar cheese soup
2 Tbsp. margarine 1 can cream of chicken soup
2 c. half & half 1 to 2 c. grated cheddar cheese
1 (8 oz.) sour cream salt and pepper to taste
2 tsp. parsley flakes
Add just enough water to cover hash browns in soup pot and cook until tender. Sauté onion in margarine (or if bacon is used, sauté in bacon drippings). Add remaining ingredients and cook on low until well heated approximately 30 minutes. If soup is too thick add more milk. Yield: about 12 servings.
Sprinkle grated cheese and bacon bits over individual servings.
Eight pieces of cooked and crumbled bacon can be substituted for the jar of real bacon pieces.