2 lb. bag frozen hash browns
1 can cream of chicken soup
1 pt. sour cream
1 c. shredded cheddar cheese
1/2 c. finely chopped onions
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper

Let potatoes thaw. Heat soup and cream, stirring gently. Mix all other ingredients lightly and spread in 9x13 pan. Cover with finely chopped potato chips. May be made night before and refrigerated. Take out 1/2 hour before baking. Bake uncovered for 45 minutes at 350 degrees. If refrigerated, add potato chips just before baking.