1 bag cubed hash brown potatoes, thawed
1/2 stick butter, melted
1 c. sour cream (can use fat-free)
1 c. mild Cheddar cheese, grated
1 can cream of chicken soup (reduced-fat Campbell's 98% fat-free)

Make sure potatoes are completely thawed.

Melt butter and mix with sour cream and cream of chicken soup. Mix in potatoes and then cheese.

Bake in a 9 x 13 covered dish at 350°F for 1 hour and 15 minutes. Take out and sprinkle top with cheese and run back into oven until cheese is bubbly and slightly brown.