2 lb. pkg. hash brown potatoes, defrosted
1 pt. sour cream
1 can cream of chicken soup
1 stick butter
10 oz. grated cheese
Salt, pepper & grated onion to taste

Melt butter. Add soup and sour cream; spread over potatoes in a 9 x 13 inch Pyrex dish. Top with cheese. Bake uncovered for 1 hour at 350 degrees.