2 lbs. frozen hash brown potatoes
3/4 c. chopped onions
1 can cream of chicken soup
1 (16 oz.) carton sour cream
1/4 c. butter, melted
8 oz. Cheddar cheese, grated
Salt and pepper to taste

Thaw hash browns for 30 minutes. Mix the remaining ingredients with the hash browns in a 9x13 inch baking dish. Bake 1 hour at 350 degrees.