1 (2 lb.) bag frozen hash browns
1/2 c. chopped onion
1/2 c. melted butter (save 1/2 for top)
10 oz. grated Cheddar cheese
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. black pepper
1 container sour cream
breadcrumbs (Progresso Italian-style)

Sauté onions in butter until tender. Add soup and sour cream and stir until mixed well. (Be sure to break hash browns up before you open the bag.) Thaw the hash browns for a minute in the microwave so they will stir easily. In a large bowl, mix all ingredients except reserved butter and breadcrumbs. Put in well-greased casserole dish. Sprinkle top with remaining butter and top with breadcrumbs.

Bake 1 hour and 10 minutes in 350°F oven.