2 lb. bag frozen hash brown potatoes
1 lg. onion, chopped
2 cans cream of chicken soup
1 pt. sour cream
1 (8 oz.) carton cream cheese
1/2 lb. grated cheddar cheese
1 pkg. Pepperidge Farm herb stuffing mix

Mix potatoes and onion. Place in large baking pan (greased) at least 12 x 9 or larger. Mix soup, cream cheese, and sour cream, and pour over potatoes. Sprinkle with grated cheddar cheese. Top with stuffing mix tossed with 1 stick melted butter. Bake for 1 1/2 hours at 350 degrees. Could use less baking times if potatoes are thawed. This recipe is easily halved.