2 lb. frozen hash brown potatoes, thawed for 20 minutes
1 stick butter, melted
1 tsp. salt
1/2 c. chopped onions
1 pt. sour cream
1/2 tsp. pepper
1 can cream of chicken soup

Preheat oven to 400°F. Combine all ingredients in large bowl and mix together well.

Bake in a 3-quart casserole dish or baking pan for 45 minutes to 1 hour (uncovered). Stir every 15 minutes.