1 pt. sour cream
1 c. Lipton onion cup-a-soup mix, optional
1 lg. pkg. (32 oz.) frozen hash brown potatoes
1 can cream of chicken soup
2 (8 oz.) pkg. cheddar (brick) cheese, diced
1/2 to 1 c. melted butter

Mix all ingredients in large bowl. Pour into greased 9 x 13 baking dish. Top with bread crumbs. Bake at 350 degrees for 55 to 60 minutes.

Great to make the day before. Cover and refrigerate when cool.