1 - 30 oz. bag frozen hash browns
1 - 8 oz. pkg. shredded cheddar cheese, divided
1 stick butter, melted
1/2 c. onion, finely diced
2 cans cream of chicken soup
1 - 16 oz. container sour cream
salt and pepper to taste

Topping:

3/4 c. Corn flakes, crushed
1/4 c. butter, melted

Mix hash browns and soup and put in a sprayed 13x9 baking pan. Mix the butter, salt, pepper, onion, sour cream and 3/4 of the cheddar cheese. Pour over the top and mix together. Cover and bake at 350°F for 1 hour. Combine the topping ingredients and sprinkle over the top. Sprinkle the reserved cheese over the top and return to oven for another 10 minutes or until cheese melts.