1 (2 lb.) bag hash browns, frozen
1 can cream of chicken soup
1 (16 oz.) sour cream
1/2 stick butter
1 c. grated Velveeta cheese (16 oz.)
Onion to taste
1 bag sour cream & onion potato chips

Put melted butter in bottom of casserole. Crumble hash brown potatoes evenly. (They do not have to be thawed.) Mix other ingredients except potato chips and pour over potatoes. Sprinkle crushed potato chips evenly over all. Bake at 350 degrees for 35-45 minutes.