1 lb. pkg. of frozen hashbrowns
4 oz. of sour cream
5 oz. of grated sharp Cheddar cheese
2 tbsp. butter
1 can cream of chicken soup
Salt and pepper to taste

Setting aside a small portion of the cheese for topping, mix sour cream, cheese, butter, and soup together. Spread 1/3 of the mixture in a greased 9 x 13 pan. Put 4 of the hashbrowns (still frozen) on top of the mixture. Spread 1/3 of the mixture on top of the hashbrowns. Place the remaining 4 hashbrowns on top of the mixture. Spread the rest of the mixture on top of the hashbrowns. Sprinkle the grated cheese that was set aside. Bake uncovered at 350 degrees for 1 hour or until browned.