2 lbs. frozen hash brown potatoes
1 can cream of chicken soup
16 oz. sour cream
1/2 c. milk
2 c. cheddar cheese, shredded
1 c. onion, chopped
1 1/2 tsp. salt
Black pepper to taste
Corn flakes or potato chips, crushed
1/2 c. butter, melted

Thaw the frozen hash browns in a large mixing bowl. In another mixing bowl, combine the chicken soup, sour cream, milk, shredded cheese, chopped onion, salt and pepper. Add sauce to potatoes. Place the mixture in 9 x 13 casserole dish. Sprinkle the top of the casserole with crushed corn flakes or potato chips. Drizzle the top with melted butter. Bake at 375 degrees for 1 hours.