2 lbs. frozen hashbrowns
1 can (10 1/2 oz.) condensed cream of chicken soup
1 c. chopped onion
1 1/2 c. shredded cheddar cheese
2 c. sour cream
1/2 c. chopped celery
1 stick butter, cut in small pieces

Thaw hashbrowns for 30 minutes. Mix together chicken soup, onion, cheese, sour cream, celery and butter. Mix in hashbrowns. Bake in a greased 9 x 13 inch pan for about 1 hour at 350 degrees.