1 lb. (4 1/2 c.) frozen hash brown potatoes
2/3 c. (1/2 of 10 3/4 oz. can) condensed cream of chicken soup, undiluted
1 (8 oz.) container dairy sour cream
1 c. (4 oz.) sharp Cheddar cheese, shredded
1/4 c. onion, finely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
4 tbsp. butter, melted
3 c. Rice Chex cereal, crushed to 2 c. (can use bread crumbs)

Preheat oven to 350 degrees. Butter shallow 1 1/2 quart baking dish. In large bowl break up potatoes (need not thaw). Combine soup, sour cream, cheese, onion, salt and pepper. Add to potatoes. Mix thoroughly. Turn into baking dish. Combine butter and Chex crumbs until evenly coated. Sprinkle over potato mixture. Bake 50 to 55 minutes or until potatoes are tender. Makes 6 to 8 servings.