1 pkg. (2 lb.) frozen hash brown potatoes
1 c. diced onion
1 can (10 1/2 oz.) cream of chicken soup, undiluted
1 carton (18 oz.) sour cream
8 tbsp. (1 stick) butter, melted
8 oz. grated sharp cheddar cheese
1 c. crushed potato chips

Let potatoes thaw until easily separated, about 30-40 minutes. In large bowl combine potatoes, onions, chicken soup, sour cream, butter and cheese; mix thoroughly and turn into greased 9 x 13 inch baking dish. Sprinkle evenly with potato chips and bake at 375 degrees for 1 hour.