2 lb. sack hash browns
1 can cream of chicken soup
1 (8 oz.) sour cream
1 c. Velveeta cheese, shredded
1/2 c. grated onion
1/2 c. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. crushed chips

Spread hash browns in 9x13 inch pan. Combine soup, sour cream, cheese, onion, melted butter, salt and pepper. Spread over hash browns. Top with crushed chips. Bake at 350 degrees for 45 minutes. Serves 8.