4 tbsp. butter, melted
1/2 c. cream of chicken soup
1 (8 oz.) carton sour cream
2 c. cheddar cheese, shredded
1 (28 oz.) bag frozen hash brown potatoes

Preheat oven to 400°F. Whisk butter, soup, sour cream and place half of mixture over half of the potatoes in a 9 x 13 x 2-inch baking dish. Sprinkle with 1 cup of cheese. Add the remaining potatoes, spread with the soup mixture; sprinkle with the cheese.

Bake for 50 minutes. Cover if top gets too brown.