Château Potatoes

• 3 lb Bag Frozen Hash Browns (thawed)
• 1 Can Cream of Chicken Soup
• 2 Cups of Sour Cream
• 2 Cups Grated Cheddar Cheese (divided)
• 1 Cup Mozzarella Cheese
• Bunch of Green Onions (6-ish chopped)
• ½ Cup Butter (melted)
• 1 Can (6 oz.) French Fried Onions
• Garlic Salt and Pepper

In a 12" Dutch oven, Mix: Hash Browns, Chicken Soup, Sour Cream, 1 Cup of the Cheddar Cheese, Mozzarella Cheese, Butter, Salt & Pepper to taste. Blend well, then pat down.

Bake 45-60 minutes with 8 Charcoal briquettes on the bottom and 16-18 on top.

During the last 20 minutes of cooking - Mix 1 Cup of Cheddar Cheese with French Fried Onions and sprinkle over the top.