Cheesy Shoestring Potato Casserole

    2 large shoestring cut potatoes
    1 - 16 oz. pkg. sour cream
    1 - 8 oz. can chicken soup
    1 - 8 oz. pkg. cream cheese, softened
    1 - 1 7/8 oz. pkg. dry ranch dressing mix
    ½ cup chicken broth or ½ cup water
    2 cups shredded cheddar cheese
    10 slices bacon, cooked and crumbled

  1. Preheat oven to 375° F and grease a 9X13” pan.
  2. Spread half of potatoes to cover bottom of dish
  3. In a bowl, combine sour cream, chicken soup, cream cheese, dressing mix, broth (or water) and
  4. salt. Spread half of mixture over potatoes and top with 1 cup of shredded cheese. Repeat the layers.
  5. Cover and bake for 1 hour. Uncover and sprinkle with bacon. Continue baking for 15 minutes.