Trissa McCabe
Buhler, Kansas
6 c. hot water
7 tsp. chicken bouillion
2-8 oz. cream cheese
32 oz. cubed hashbrown potatoes
1 1/2 pkgs. real bacon pieces
1 bunch green onion, sliced thin
1 tsp. dillweed
1 tsp. garlic
Heat water and chicken bouillion until hot. Add cream cheese. Stir until melted. Add the rest of the ingredients. Continue heating on low. Do not boil.
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This recipe is featured in adrians “between friends” cookbook
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