1 pkg. instant hash brown potatoes
4 c. hot water
1 1/2 tsp. salt
2 c. cut-up cooked chicken
1 c. shredded cheddar cheese
1/3 c. sliced green onions (with tops)
1 c. sour cream
1 can cream of chicken soup
1/2 pkg. Lipton onion soup mix

Heat oven to 350 degrees. Cover potatoes with water in 2 1/2 quart bowl. Stir in salt, let stand uncovered for 15 minutes. Drain thoroughly. Mix potatoes with the remaining ingredients; spread in ungreased rectangular baking dish (7 x 11 inches). Bake uncovered until hot and bubbly, 35 to 40 minutes. Sprinkle with cheddar cheese.