Combine the hash browns, cheddar cheese, onion, french onion dip, and cream of chicken soup in a large mixing bowl. Season with salt and pepper, to taste, and stir to combine.
Pour into a 9x13 foil pan and spread into an even layer. Sprinkle paprika over the top.
Smoke for 2 – 2 ½ hours, stirring every 30 min or so. Once ready, remove from the smoker and serve immediately while hot. Enjoy as is or add a few dashes of hot sauce.
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Combine the hash browns, cheddar cheese, onion, french onion dip, and cream of chicken soup in a large mixing bowl. Season with salt and pepper, to taste, and stir to combine.
Pour into a 9x13 foil pan and spread into an even layer. Sprinkle paprika over the top.
Smoke for 2 – 2 ½ hours, stirring every 30 min or so. Once ready, remove from the smoker and serve immediately while hot. Enjoy as is or add a few dashes of hot sauce.
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