2 lb. pkg. frozen hash browns
2 c. sour cream
1 can cream of chicken soup
1 stick butter
1/2 c. chopped onion
2 c. grated cheddar cheese

Place potatoes in a greased 13 x 9 inch pan. Season with 1 tsp. salt and 1 tsp. pepper. Melt butter. In a bowl, add onions, sour cream, cream of chicken soup and melted butter. Mix well. Pour soup mixture over potatoes. Sprinkle with cheddar cheese.

Bake at 350°F for 45 to 55 minutes or until all is completely warm and cheese begins to melt.