2 lb. frozen hash brown potatoes
1 can cream of chicken soup
1 c. sour cream
1/4 lb. butter
1/2 c. cheddar cheese, grated

Defrost potatoes. In a saucepan, mix butter, soup, and cheese; cook on medium heat stirring frequently until cheese melts. Add sour cream and stir gently. Pour potatoes into a 9 x 13 inch baking dish; spread with cheese sauce. Bake at 375 degrees for 1 hour.