Southwestern Hash Brown Casserole

Recipe adapted from this. We liked it, has a very slight mexican flavor

INGREDIENTS: (makes a 9x13"pan)
28-30oz frozen hash browns
1 can cream of chicken soup (low sodium)
1 can rotel, drained
16oz lite sour cream
16oz Mexican Velveeta, cut into pieces
8oz shredded sharp cheddar
1/2 stick butter, sliced
Cheezits, crushed (I filled a ziploc sandwich bag and crushed them)

Preheat oven to 400F.
In large bowl combine the sour cream, cream of chicken soup, rotel, & velveeta.
If the hash browns are frozen into a brick, break them up while theyre still in the bag, then stir into the mixture.
Spread the mixture in a greased 9x13" baking dish.
Sprinkle shredded cheddar on top, then the crushed cheezits, then arrange pieces of butter on top.
Bake 40-45min.

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