1 bag Ore-Ida country-style hash browns, cut in cubes
1 can cream of chicken
16 oz. sour cream
1/2 stick butter
1 tbsp. minced onion
2 c. shredded cheese

Melt butter. Add soup and sour cream. Mix well. Add onion, then potatoes and cheese. Empty in casserole dish. Salt and pepper. Cook 1 hour until hash browns are golden brown at 350°F.