1 lb. frozen hash brown potatoes
1 pt. sour cream
2 c. Cheddar cheese, shredded
1/4 c. onion, finely chopped
1 sm. can sliced mushrooms, drained
1/2 tsp. salt
1/8 tsp. pepper
1 can cream of chicken soup

TOPPING:

1/4 c. melted butter
3 c. Rice Krispies

Butter 1 quart shallow casserole dish. Break up potatoes (need not thaw). Combine soup, sour cream, cheese, mushrooms, onion, salt, and pepper; add to potatoes, mixing thoroughly. Turn into baking dish. Mix melted butter with Rice Krispies until evenly coated. Sprinkle over potato dish. Bake at 350 degrees for 50-60 minutes until potatoes are tender.