1 lg. bag frozen hash brown potatoes
2 cans cream of chicken soup
1/2 c. butter, melted
2 c. crushed Ritz crackers
1 sm. carton sour cream
1/2 c. onion, chopped
Salt and pepper to taste
1 scant c. butter, melted (to use for topping)

Thaw potatoes. Mix together all ingredients and pour into a 9x13-inch baking dish. Top with 2 cups crushed Ritz cracker crumbs mixed with scant cup of melted butter. Bake at 325 degrees for about an hour or until brown and bubbly.