2 lb. pkg. hash brown potatoes
1 c. diced onions
1 c. cream of chicken soup
2 (8 oz.) sour cream
1 stick butter, melted
8 oz. sharp Cheddar cheese, shredded

Thaw hash brown potatoes for 1/2 hour. Grease 9 x 13-inch pan. Mix all the ingredients in bowl.

Bake 1 1/2 hours at 375°F.