1 can cream of chicken soup
1 (8 oz.) container sour cream
1 small wedge Colby cheese, grated
1 small onion, diced
1 bag string hash browns, thawed
1 tube Ritz crackers, crushed
1 stick butter, melted

Combine soup, sour cream, onion, 1/2 of butter and cheese in a bowl. Use a 9 x 13 baking dish. Spray it with Pam cooking spray. Pour thawed hash browns in dish. Pour soup mixture over hash browns. Sprinkle Ritz crackers over mixture. Pour remaining butter over crackers.

Bake at 325°F for 40 minutes or until mixture is bubbling and crackers are browned.