8 hashbrowns
8 oz. sour cream
8 oz. shredded Cheddar cheese
1 can cream of chicken soup
1/2 stick butter
Corn flakes, crushed

Thaw hashbrowns and crumble in 9 x 13 inch baking dish. Mix together sour cream, soup and 1/2 package of cheese. Pour over potatoes. Sprinkle on remaining cheese. Melt butter and add corn flakes to absorb butter; sprinkle on top. Bake at 350 degrees for 45 minutes.