1 (32 oz.) pkg. frozen hash brown potatoes, thawed
1 c. butter
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 (8 oz.) c. shredded Cheddar cheese
50 to 60 Ritz crackers, crushed

Combine potatoes, 1/2 cup butter, onion, soup, sour cream, cheese. Stir well. Spoon into greased 2 1/2 quart casserole. Stir 1/2 cup melted butter into cracker crumbs. Sprinkle over top of potatoes. Bake at 350 degrees for 50 minutes.