This is a crowd-pleasing side dish, whether you're making it for a brunch or a barbecue.



*You can use smoked sweet Spanish paprika instead of hot for less heat.


Preheat oven to 350 degrees. In a large bowl, thoroughly combine cream cheese, sour cream, 1/2 cup melted butter, and chicken stock. Mix in Panhandle, Salt & Pepper Tableside, and paprika. Mix in shredded potatoes in batches. Add onion and 1½ cups of the cheese. Once everything is combined, transfer mixture to a greased 9x13 baking dish. Spread mixture evenly throughout the pan then top it with remaining cheese, crushed potato chips or cereal, and remaining 2 Tbsp. melted butter. Cover dish with foil and bake for 40 min. After 40 min., remove foil and cook for another 20 min. or until the casserole is heated throughout. Serve immediately.

Serving Suggestions

Serve alongside your favorite barbecue protein.


10 servings

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Panhandle Chicken Fried Steak Seasoning 1 oz bag $2.70
Salt & Pepper Tableside Seasoning 2 floz bottle $4.00
Paprika, Smoked Spanish, Hot 1 oz bag $2.50
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Customer Reviews ( Add a Review )

5 stars 8/8/16
This is a top notch recipe. I would give it 10 stars if I could. The flavors are out of this world.
Test Kitchen Response: Glad you enjoy this recipe as much as we do! Our tasters in the test kitchen went nuts over this one.