20 oz. Ore-Ida frozen chopped potatoes
1 tsp. salt
1/2 tsp. pepper
2 tbsp. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. grated cheddar cheese
1 c. sour cream
2 tbsp. butter

Thaw potatoes; mix with salt, pepper and onion. Combine soup and sour cream. Add to potatoes; mix well. Pour into 9x9-inch pan or one large enough so mixture is about 1 1/2-inches deep. Sprinkle with grated cheese and dot with butter. Bake at 350 degrees for 45 minutes or until brown and bubbly.