1 lg. pkg. frozen hash brown potatoes
1 pt. sour cream
2 c. shredded Cheddar cheese
1 stick butter
1 can cream of chicken soup

TOPPING:

4 tbsp. butter
1 c. corn flake crumbs

Place hash brown potatoes into large baking dish. Cut up butter into small pieces and cover and push into potatoes.

Mix sour cream, Cheddar cheese and cream of chicken soup together and spread on top of hash browns and butter. Melt 4 tablespoons of butter and mix with corn flake crumbs. Sprinkle on top of potatoes. Bake at 325 degrees for 1 1/2 hours.