2 lb. frozen hash brown potatoes
1 can cream of chicken soup (undiluted)
16 oz. sour cream
2 c. (8 oz.) shredded sharp Cheddar cheese
1/2 c. finely chopped onion
1 tsp. salt
4 tbsp. butter, melted
3 c. Rice Chex cereal, crushed to 2 c.

Preheat oven to 350 degrees. Combine in large bowl: soup, sour cream, cheese, onion, salt and pepper. Add potatoes. Mix thoroughly. Pour into 2 quart baking dish. Combine melted butter and Chex crumbs until evenly coated. Sprinkle over potato mixture. Bake 50 to 55 minutes.