1 (2 lb.) pkg. hash browns
16 oz. sour cream
1 c. chopped onion
20 Ritz cracker crumbs
1 stick melted butter
2 cans cream of chicken soup
6 oz. shredded Cheddar cheese

Mix soup, sour cream and onion together. Put hash browns in 9 x 13-inch pan. Spread with soup mixture. Sprinkle cheese over soup. Sprinkle crumbs over cheese. Drizzle with butter.

Bake at 350°F for 1 hour.

Serves 12.