2 lbs. frozen hash brown potatoes, thawed
1 1/2 c. sour cream
1 med. diced onion
1/4 lb. shredded sharp cheddar cheese
1/4 lb. shredded Swiss cheese
1/4 c. diced green pepper
1/4 c. diced red pepper
1/2 c. sliced mushrooms
10 oz. can cream of chicken soup
1/4 tsp. pepper
2 c. crushed potato chips

Combine sour cream and soup. Add onion, cheeses, green and red pepper, mushrooms and pepper. Mix well. Stir in potatoes. Place in a greased 9x13-inch casserole or baking dish. Spread crushed potato chips on top and bake at 325 degrees for 1 hour.