1 (16 oz.) container low-fat sour cream
1 (10 3/4 oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup (undiluted)
3 tbsp. reduced-calorie butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 (28 oz.) pkg. frozen hash brown potatoes with onions and peppers
1 (8 oz.) pkg. shredded reduced-fat sharp Cheddar cheese
cooking spray
3/4 c. crushed reduced-fat potato chips with ridges

Preheat oven to 375°F. Combine first 5 ingredients in a large bowl, stirring well. Add potatoes and cheese; stir mixture well. Spoon potato mixture into a 13 x 9 baking dish coated with cooking spray. Top with potato chips.

Bake, uncovered, at 375°F for 1 hour or until thoroughly heated and lightly browned.